Hot & Spicy Taco Crescent Ring

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough (16 triangles)

~1 Ib hot & spicy scrapple, diced or crumbled

1 cup shredded pepper-Jack cheese (or a spicy Mexican blend)

1 small onion, finely chopped

1 jalapeño (optional), finely chopped for extra heat

½ cup tomato salsa (medium or hot, depending on preference)

Optional taco-style toppings: shredded lettuce, chopped tomatoes, sliced olives, sour cream, extra salsa

Olive oil or nonstick spray for skillet

Directions

Preheat & Prep: Preheat oven t o 375 °F. Line a large cookie sheet with parchment paper for easier transfer later.

Cook the Scrapple Mixture:

In a nonstick skillet over medium heat, add a little olive oil and sauté the chopped onion (and jalapeño i f using) until softened.

Add the diced/crumbled hot & spicy scrapple; cook until heated through and slightly browned.

Stir in the salsa and let it simmer a minute or two so the flavors meld. Remove from heat.

In a heat proof bowl, mix the scrapple mixture with the shedded cheese. Let cool for a few minutes- this helps the dough stay firm when building the ring.

Form the Crescent Ring.

Unroll both cans of crescent dough: separate into 16 triangles

On the prepared cookie sheet, arrange the triangles in a circle ("sun" shape) with the short edges forming a -5-inch circle in the center, points facing outward.

Add The Filling:

Spoon the scrapple-cheese mixture onto the half of each triangle closest to the center (ie. the base of each triangle).

Cover & Tuck:

One triangle at a time: take the point and bring it up over the filling, then tuck the tip under the dough at the center of the ring sealing in the filling. Repeat around the circle until filled. Some bits of filling may peek out - that's fine!

Bake:

Bake in preheated oven for -20-25 minutes, or until the dough i s golden brown and fully baked (check the inner ring to ensure no raw dough).

Cool & Serve:

Let the ring cool 5-10 minutes on the sheet so it sets up. Then slide o r lift (via parchment) onto a serving board.

Slice into wedges with a long serrated knife. Serve with the optional toppings so everyone can build their own bite: lettuce, tomato, sour cream, extra salsa