Sometimes, you want a certain taste or dish, but you don’t want it done the “same old way”, right? I was feeling that way about fajitas and tacos. I love them, don’t get me wrong, but I was wanting them done up some other way. I considered a casserole version but then I poked around online and saw a recipe for a cheese, broccoli and chicken stuffed wreath made out of crescent roll dough and thought, “Ah ha! This is what I’m looking for!”
Also, just a note: I have a tendency of using fajita seasoning instead of taco seasoning, even when we’re having tacos. It’s a personal preference. Use your own. 🙂
Here’s what I did:
- 1 lb lean ground beef
- 1/4 C water
- 1 package reduced sodium fajita mix (you can use a taco mix if you’d prefer)
- 1/4 C water
- 1/3 red bell pepper, diced
- 1/3 green bell pepper, diced
- 1/2 C mild salsa (just use your favourite)
- 1/2 C shredded mozzarella
- 2 tubes refrigerated low fat crescent roll dough
- cooking spray
- In a pan over medium heat, brown the beef in 1/4 C water. Then drain and set aside.
- In the same pan, also over medium heat, add the other 1/4 C water and saute the peppers for a moment. Once they start to get soft, add the meat and seasoning. (Add another 1/4 C of water only if too much of the water evaporated while cooking the peppers.)
- Remove from the heat and allow to cool a bit.
- Preheat the oven to 375F or whatever the crescent roll package suggests (I set mine to 350F as it tends to run on the hot side).
- Spray a baking sheet well with cooking spray.
- Separate the dough into squares (you should have 8 squares between the two tubes), pressing the diagonal perforations together, pictured below:
- Carefully spoon the meat and pepper mixture around in a ring on the dough, as pictured below:
- Repeat with the salsa:
- Repeat with the cheese (not pictured, sorry).
- Fold the dough over the mixture toward the centre to seal the wreath, like so:
- Bake in the oven according to the dough instructions (or for about 10-12 minutes) but keep an eye on it. Once it starts getting golden brown, it’s pretty much done. It should look something like this:
- Carefully run a spatula under the wreath to dislodge it from the pan and transfer to a cutting surface. Cut into approximately 10 good-sized pieces:
- Serve with whatever fixings you prefer. Some sites suggest placing a bowl in the middle and serving the traditional taco fixings there. I served mine with a salad (in lieu of the lettuce you’d normally have on a taco) and sour cream:
Nutritional value per slice: 273 calories, 26g carbs, 14g fat, 14g protein, 640mg sodium, 6g fat