Preheat the oven to 375 degrees.

Cook the meat. Drain.

In a large bowl, combine the meat, taco seasoning packet, shredded cheese and the water.

Arrange the crescent triangles in a circle on a pizza pan or baking stone or other baking dish with bases overlapping in the center and points to the outside (there should be a 5? diameter in the center).

Spoon the meat mixture over the crescent dough.

Fold the points of the triangles over the filling and pinch dough together at the center (filling will not be completely covered).

Bake for about 15-20 minutes (this is going to vary quite a lot. Her recipe said 20-25 minutes but you can see in the pic that the crescent rolls were starting to brown and were a bit harder than I would have liked at the 18 minute mark. The second time we made them we pulled them out at 15 and they were PERFECT! I’m thinking this is all going to depend on your oven and location)

Slice off the top of the bell pepper and remove the seeds.

Place the pepper in the middle of the ring filled with salsa.

Shred lettuce and surround the pepper inside the ring. We made a bed for the ring with the lettuce which worked great.

Serve with black olives, tomatoes, sour cream, cheese and salsa.

Slice with pizza cutter and enjoy.