Preheat oven to 375.
Saute beef until no longer pink. Drain. Add taco seasoning mix and 2/3 cup water. Simmer 3 to 4 minutes or until slightly thickened.
Add cream cheese and Rotel tomatoes. Keep simmering on medium heat in skillet until cream cheese has melted down, about 5 minutes.
Add olives, jalapeno shredded Mexican cheese and Ranch packet. Stir to combine.
Unroll both cans of dough; separate into 16 triangles. Spray a large cookie sheet with oil and arrange triangles in ring around a glass. Dough will overlap. The ring should look like the sun.
Spoon beef mixture around the center of ring. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little.) Brush with egg wash to ensure best “browning” of the pastry.
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool for a few minutes before cutting into serving slices. Drizzle with Ranch.