|1 loaf||Bridgford Frozen Ready-Dough®, thawed|
|1 lb.||ground beef or turkey|
|1 packet||taco seasoning of choice|
|2 cups||chopped romaine or iceberg lettuce|
|½ cup||shredded white or yellow Cheddar cheese (or shedded blend), divided use|
|1 cup||diced tomatoes|
|¼ cup||fresh cilantro, roughly chopped (optional)|
|prepared salsa verde of choice|
Lightly grease a large cookie sheet; set aside. In a large skillet, combine taco seasoning and ground beef. Mix well and thoroughly brown; set aside to cool. Roll thawed Bridgford Ready-Dough® loaf out into a large rectangle, and place onto prepared cookie sheet. With kitchen shears or a sharp knife, make 2-inch long cuts (leaving room in the center for filling) at 1-inch intervals down each long side of rectangle. Spoon ground beef evenly in the center of the dough. Pull and stretch dough strips diagonally, alternating sides, in a braid-like fashion. Sprinkle top of braid evenly with half of the grated Cheddar cheese (¼ cup). Bake in a preheated 400° oven for 20-25 minutes, or until golden brown. Remove from oven and carefully transfer to serving plate or platter. Top with lettuce, cilantro, tomatoes, remaining Cheddar cheese, and prepared salsa verde. Slice and enjoy!
Recipe inspired by Eclectic Recipes.
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