Veganized from the Pillsbury recipe
1 can Pillsbury Original Crescent Rolls or Pillsbury Big and Buttery Crescent Rolls
1/2 package (1 of the 2 tubes) Soyrizo
1 jar Nacheez (any flavor)
1 cup shredded lettuce
1/4 cup sliced black olives
1/4 cup chopped tomatoes
1/4 cup sliced green onion
1/2 cup salsa
1/4 cup vegan sour cream
Preheat oven at 375°F.
Cover a cookie sheet or large casserole dish with aluminum foil.
Open the can of crescent rolls and carefully separate the triangles. Place them on the cookie sheet in a circular pattern with the longest point of the triangles pointing outward. Press the base of each triangle to connect them into a small circle, like a wreath.
Spoon the Soyrizo onto the bases of the triangles. Top Soyrizo with the Nacheez.
Bring in the long point of each triangle to the center of the ring. Press along the base of the triangles as you work your way around.
Bake for 35 minutes or until dough is golden brown. Let cool for 10 minutes.
Fill the center of the ring with the shredded lettuce, black olives, green onions. Carefully pour the salsa into a pool on top of the lettuce. Alternatively, you can place the salsa in a small dish in the center of the taco ring. Add the sour cream carefully next to the salsa. Serve and enjoy!