Taco Meatball Ring

2 cups (8 ounces) shredded cheddar cheese, divided
2 tablespoons water
2 to 4 tablespoons taco seasoning
1/2 pound ground beef
2 tubes (8 ounces each) refrigerated crescent rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup ripe olives
sour cream
2 small jalapeno peppers, seeded and sliced
salsa (optional)

In a large bowl, combine 1 cup cheese, water, and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.

Place meatballs on a greased rack in a shallow baking pan. Bake meatballs, uncovered, at 400 degrees for 12 minutes or until the meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375 degrees.

Arrange crescent rolls on a greased 15 -inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.

Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball wit be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.

Fill the center of ring with lettuce, tomato, onions, olives, remaining cheese, sour cream, jalapenos and salsa if desired.