- two cans Annies Organic Crescent Rolls
- 4 boneless skinless chicken breast
- 1 small can green chilies
- 1/2 can corn
- 1 onion
- 2 garlic cloves minced
- 1 t smoked paprika
- 1 t dried sage
- 1 T ground cumin
- 1 t salt
- 1 t pepper
- 1 T garlic powder
- generous amount of coconut oil
- 1 egg
- 1 tomato / 1 avocado
- 1 C chopped romain or butter lettuce
Set out cans of crescent rolls while you gather all ingredients & cook your chicken so they can be room temp and easier to make your ring. Coat cast iron skillet and chicken with olive oil. Dice garlic and onion, cook in olive oil, add in green chilies & your corn. Cook on med heat until onions are browned, set aside in a large bowl.
COOKING CHICKEN
Mix all seasonings together, season both sides of chicken with the mixture. Drizzle more olive oil over chicken before placing in skillet. Cook chicken in olive oil, almost all the way through. Dice chicken into small pieces and add into your bowl with the onion, green chilies & corn. Add a little more of your seasoning mixture to the bowl, mix well & set aside.
SETTING UP YOUR TACO RING
Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun. Spoon chicken mixture on the half of each triangle closest to center of ring. Bring each dough triangle up over filling, tucking dough under the bottom layer of the triangles to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). Leave the center open for your filling.
BAKING YOUR MEGA CHICKEN TACO RING
Brush egg over taco ring. Lightly sprinkle more season mixture over your ring. Cook your taco ring according to the crescent roll packaging. While taco ring cooks, dice tomato, avocado and lettuce for garnish. Once finished set diced tomato/avocado/lettuce in the center of your ring and serve!