|Ground beef||1⁄2 Pound, cooked and drained|
|Taco seasoning mix||1 1⁄4 Ounce (1 Package)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Refrigerated crescent roll dough||16 Ounce (2 Packages, 8 Ounce Each)|
|Green bell pepper||1 Medium|
|Head of lettuce||1⁄2|
|Pitted black olives||1⁄2 Cup (8 tbs) (Whole)|
|Salsa||1 Cup (16 tbs)|
|Sour cream||1 Tablespoon|
Preheat oven to 375°F.
Combine meat, seasoning mix, cheese and water in Classic 2-Qt Batter Bowl.
Arrange crescent triangles in a circle on 13-inch Round Baking Stone, with bases overlapping in center and points to outside (there should be a 5-inch-diameter circle in center).
Using medium Stainless Steel Scoop, spoon meat mixture over rolls.
Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).
Bake 20 to 25 minutes or until golden brown.
Using V-Shaped Cutter, cut off the top of bell pepper.
Shred lettuce and cube tomato with 5-inch Self-Sharpening Utility Knife.
Chop onion with Food Chopper.
Slice olives, using Egg Slicer.
Place bell pepper in center of ring; fill with salsa.
Mound lettuce, onion, tomato and olives around pepper.
Using Easy Accent Decorator, garnish with sour cream.
Cut with Pizza Cutter and serve with Mini-Serving Spatula.