@kasihtaksampai009:

~rindu menanti~

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Thursday 22 October 2026 03:39:29 GMT

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🥰🥰 arek lamongan 🥰🥰 :

asalamualaikum mbk santi🙏🙏

2026-10-23 09:58:24

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nyareh :

👍👍👍sip

2026-10-22 03:46:04

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Edi :

oreng mudureh😁😁😁

2026-10-23 03:03:18

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Achmad Rafi Alfarizq :

❤️❤️❤️❤️❤️❤️🌹🌹🌹🌹🌹

2026-10-22 14:05:51

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👑}Amiruddin}👑 :

🥰🥰🥰

2026-10-22 10:17:46

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imam sanusi :

🥰🥰🥰

2026-10-23 13:29:13

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Cheesy Beef Taco Crescent Ring Ingredients 1. Refrigerated Crescent Roll Dough – 2 cans (8 oz each) 2. Ground Beef – 1 lb 3. Shredded Cheddar Cheese – 1 cup 4. Shredded Monterey Jack Cheese – 1 cup 5. Red Bell Pepper – 1/2 cup, diced 6. Onion – 1/2 cup, finely chopped 7. Black Olives – 1/3 cup, sliced 8. Taco Seasoning – 2 tbsp 9. Tomato Paste – 2 tbsp 10. Water – 1/4 cup 11. Olive Oil – 1 tbsp 12. Garlic – 2 cloves, minced 13. Egg – 1 large, beaten 14. Fresh Parsley – 2 tbsp, chopped 15. Salt – 1/2 tsp, or to taste 16. Black Pepper – 1/4 tsp Recipe 1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. 2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper, cooking for 3–4 minutes until softened. 3. Add the minced garlic and cook for another 30 seconds, stirring continuously until fragrant. 4. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles until completely browned. Drain any excess grease. 5. Stir in the taco seasoning, tomato paste, water, salt, and black pepper. Simmer for 2–3 minutes until the mixture is well seasoned and most of the liquid has evaporated. Remove from the heat and allow it to cool slightly. 6. Unroll both cans of crescent roll dough and separate the triangles. Arrange them in a large circle on the prepared baking sheet, overlapping the wide ends in the center and pointing the narrow ends outward to create a sunburst shape. 7. Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the wide center portion of the dough. 8. Spread the seasoned beef mixture evenly over the cheese, then add the diced red bell pepper if any remains, sliced black olives, and the remaining cheddar and Monterey Jack cheese. 9. Fold each pointed dough end over the filling and tuck it underneath the inner edge of the ring. Continue around the circle until the filling is enclosed, leaving small openings where the filling can be seen. 10. Brush the exposed dough with the beaten egg to encourage a glossy, golden-brown crust. 11. Bake for 22–28 minutes, or until the crescent dough is puffed and deeply golden and the cheese inside is melted. If the top browns too quickly, loosely cover it with foil. 12. Remove the ring from the oven and let it rest for 5–10 minutes so the melted cheese settles and the filling becomes easier to slice. 13. Sprinkle the chopped fresh parsley over the top, slice into portions, and serve warm with salsa, sour cream, or guacamole. Follow for more cheesy, delicious, and easy homemade recipes!

Cheesy Beef Taco Crescent Ring Ingredients 1. Refrigerated Crescent Roll Dough – 2 cans (8 oz each) 2. Ground Beef – 1 lb 3. Shredded Cheddar Cheese – 1 cup 4. Shredded Monterey Jack Cheese – 1 cup 5. Red Bell Pepper – 1/2 cup, diced 6. Onion – 1/2 cup, finely chopped 7. Black Olives – 1/3 cup, sliced 8. Taco Seasoning – 2 tbsp 9. Tomato Paste – 2 tbsp 10. Water – 1/4 cup 11. Olive Oil – 1 tbsp 12. Garlic – 2 cloves, minced 13. Egg – 1 large, beaten 14. Fresh Parsley – 2 tbsp, chopped 15. Salt – 1/2 tsp, or to taste 16. Black Pepper – 1/4 tsp Recipe 1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. 2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper, cooking for 3–4 minutes until softened. 3. Add the minced garlic and cook for another 30 seconds, stirring continuously until fragrant. 4. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles until completely browned. Drain any excess grease. 5. Stir in the taco seasoning, tomato paste, water, salt, and black pepper. Simmer for 2–3 minutes until the mixture is well seasoned and most of the liquid has evaporated. Remove from the heat and allow it to cool slightly. 6. Unroll both cans of crescent roll dough and separate the triangles. Arrange them in a large circle on the prepared baking sheet, overlapping the wide ends in the center and pointing the narrow ends outward to create a sunburst shape. 7. Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the wide center portion of the dough. 8. Spread the seasoned beef mixture evenly over the cheese, then add the diced red bell pepper if any remains, sliced black olives, and the remaining cheddar and Monterey Jack cheese. 9. Fold each pointed dough end over the filling and tuck it underneath the inner edge of the ring. Continue around the circle until the filling is enclosed, leaving small openings where the filling can be seen. 10. Brush the exposed dough with the beaten egg to encourage a glossy, golden-brown crust. 11. Bake for 22–28 minutes, or until the crescent dough is puffed and deeply golden and the cheese inside is melted. If the top browns too quickly, loosely cover it with foil. 12. Remove the ring from the oven and let it rest for 5–10 minutes so the melted cheese settles and the filling becomes easier to slice. 13. Sprinkle the chopped fresh parsley over the top, slice into portions, and serve warm with salsa, sour cream, or guacamole. Follow for more cheesy, delicious, and easy homemade recipes!

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#New #Congo🤘🏽🇨🇩 #congobrazzaville242🇨🇬 #tanzania #M

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