Sunny Anderson shared her hot ham and cheese wreath on The Kitchen Saturday, and it reminded me of my Pampered Chef days of making Taco Wreaths.
So I got the ingredients, and decided to make one. So you need two cans of crescent rolls (any brand as they really aren’t that different).
Two cans of Crescent rolls, hamburger meat seasoned with taco flavor, refried beans, and Mexican cheese. Begin by opening the crescent rolls, and laying them on a baking sheet or pizza stone. You can use a small bowl to know where to place them, but overlap them.
You will need to press down on center part forming the inner circle.
As you can see, my circle isn’t perfect (as it doesn’t need to be). Press down the center part so that you can build the layers for the wreath.
Now the layers, I began with re-fried beans. Then hamburger meat that was cooked with taco seasoning.
Now to make the wreath. Bring up the small end of the triangle and tuck it over the round part. You can either pinch it or tuck it under.
Continue to do this until the wreath is complete. Bake at 350 degrees for about 30 minutes.
Cut into serving pieces and add salsa, sour cream and cheese.
It was super yummy. I will be doing more of these especially this time of year.
Blessings.
I am not impressed by the functionality of these at all. I tried the pink one one a bowl. It was like a napkin without a seal. So now they stored in a drawer, and I might try to use them again although I highly doubt it.
After sauteeing for about 2-3 minutes, I added salt, pepper, and some fresh thyme.
Then I added some chicken broth (low sodium) and brought it to a slow simmer.
I ended up adding dried parsley, and more thyme leaves, and let it simmer for a few minutes more.  
It was just what I needed. I had some saltines crackers as well, but the broth was the answer to my tummy issues.
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