Let me start by saying I am sorry I did not photograph the “process” as I should have for prosperity and this post. My family was waiting for supper, and had a movie on “hold” until I could join them, so I was in a bit of a rush. Besides, I wasn’t entirely certain that what I was attempting to do would come out beautifully or turn into a giant blob in the end. As it turns out, what I had imagined in my head actually translated nicely for the finished bake.
I wanted to turn the Mexican Taco Ring into a spicy “football” for Super Bowl Sunday. At first, I thought I would create the Mexican Taco Ring, shaping the open center into the football. As I narrowed the opening and pulled the crescents more tightly together, there was less room for the filling. I know that sounds crazy, but it’s true. By narrowing the center, you are actually using four less triangles. Less triangles equates into less filling space. However; by closing the opening in the center, you actually end up with more space. So I used two of the remaining triangles to fill in the center. The filling was piled on, and shaped into a football. Draw up the points, encasing everything into the dough. Then it was a matter of filling in the small gaps and creating “lace” from the remaining two triangles. Pop it into the oven; bake and there ya go – a delicious, spicy; eatable football.
This football was created in a rush. Come Super Bowl Sunday, I’ll take more time, refining and smoothing the ball before placing the lacing on top. I might also incorporate an egg wash for a better sheen. Now that I know it can be done, I’ll be doing it better.
Spicy Football Taco
1 lb ground beef
Taco seasoning to taste
1 cup shredded Mexican Blend cheese
2 tablespoons water
2 packages refrigerated crescent roll dough
1/4-1/2 cup sliced Nacho Style Jalapeno Peppers (optional)
1 cup salsa
1/2 Cup Sour Cream
Preheat oven to 375 degrees
Cook ground beef. Drain well.
Return ground beef to the pan. Add taco seasoning, cheese, water and Jalapeno peppers. Stir until blended and cheese has melted into the meat. Set aside until ready to use.
Spray a baking sheet lightly with cooking spray. Arrange all but four of crescent roll triangles, overlapping, on baking sheet to create a football shaped opening in center. Once satisfied with opening, fill in the center “gap” with two of the remaining four triangles.
Spoon meat mixture over crescents and shape into a “football”. This will become the defining “mold” for your finished bake. Fold points of triangles over filing, drawing together in the center to cover as much of the filling as possible. If there are spots still exposed, use one of the remaining two triangles to fill in the gaps. Pinch pieces together and smooth out as much as possible to create a seamless football.
Use remaining triangle to create strips. The first strip should be the length of the ball. This is your center seam. Cut smaller strips to lay in an X pattern over the center seam to create football lacing.
Bake 17 to 22 minutes or until golden brown.
To serve, cut into desire serving pieces. Top slices with a dollop of sour cream and salsa, if desired.
Here’s to the Super Bowl and all the commercials we tune in to see!