Half-and-Half Taco Crescent Ring

Heat oven to 375°F.

In 8-inch skillet, combine shredded deli rotisserie chicken, 1 package Old El Paso™ taco seasoning mix and 1/4 cup water. Cook and stir over medium-low heat until chicken is coated with seasoning and mixture is hot. Add 1/2 cup shredded Cheddar cheese; stir to combine. Set aside to cool slightly.

Unroll both cans of dough; separate into 16 triangles. Arrange dough triangles on ungreased baking sheet so that pointed ends of triangles are pointed out to look like sun. (Dough will overlap and half of triangles will hang over edges of baking sheet.)

In small bowl, toss taco-seasoned, fully cooked ground beef and remaining 1/2 cup shredded Cheddar cheese. Spoon beef mixture on half of the crescents, towards centre of ring, leaving other half empty. Spoon chicken mixture onto other half of ring.

Bring point of each dough triangle hanging over side of pan up and over filling; tuck dough under bottom layer of dough to secure. Repeat around ring until entire filling is enclosed. (Some filling might show a little.) Carefully separate dough perforations on top of ring until some filling peeks through.

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve slices topped with shredded lettuce, diced tomato, sliced green onions and Old El Paso™ Thick N’ Chunky™ Salsa.