Taco Crescent Ring

April 20, 2016 10 Comments

I am not usually one for canned pastry, but canned crescent rolls are a big exception. They are just so darn convenient and the perfect vehicle for anything! Most importantly though, they are pure flaky and buttery yumminess. My family always teases me that they need an extra can just for me when we have them with our dinner. Growing up, one of my favorite things was when my mom would form the crescent roll dough into a pretty ring with different fillings. So I was feeling childhood nostalgia when I made this simple and incredibly scrumptious taco crescent ring!

I made the beef filling for the taco crescent ring first. It was a simple mixture of ground beef, taco seasoning, salt, pepper, Worcestershire sauce and diced onion. It only took about 8 minutes to make!
I made the beef filling for the taco crescent ring first. It was a simple mixture of ground beef, taco seasoning, salt, pepper, Worcestershire sauce and diced onion. It only took about 8 minutes to make! Then I just set it aside while I set about assembling the dish.
I used a round pizza stone to assemble the taco crescent ring. I was able to get the bottom a little more solid and crispy that way since the filling could make it a bit soggy. The crescent rolls came out of the can rolled up with 2 triangles stuck together in a rectangle. I laid out 8 rectangles with the short ends touching together to form the ring. Then I filled it with the beef mixture, lots of shredded cheese, chopped lettuce and salsa. To close the ring, I brought the other halves of the rectangles over the filling and pinched them into the bottom.
Then I used a round pizza stone to assemble it all. I was able to get the bottom a little more solid and crispy that way since the filling could make it a bit soggy. The crescent rolls came out of the can rolled up with 2 triangles stuck together in a rectangle. I laid out 8 rectangles with the short ends touching together to form the ring. Then I filled it with the beef mixture, lots of shredded cheese, chopped lettuce and salsa.
To close the taco crescent ring, I brought the other halves of the rectangles over the filling and pinched them into the bottom. A couple of rectangles ripped apart into triangles at the perforation which I wasn't worried about. It made the ring have pretty stripes for the filling to peak through!
To close the taco crescent ring, I brought the other halves of the rectangles over the filling and pinched them into the bottom. A couple of rectangles ripped apart into triangles at the perforation which I wasn’t worried about. It made the ring have pretty stripes for the filling to peak through!
The taco crescent ring baked for 20 minutes or so, until the crescent rolls were crispy and golden. Then I just let it cool for a minute before serving! Oh my goodness, it was all of the components of a great taco wrapped up in a flaky crescent crust. I was in heaven and right back in my mother's kitchen (which could be the same place in my book). Enjoy!! xoxo
All of that loveliness baked for 20 minutes or so, until the crescent rolls were crispy and golden. Then I just let it cool for a minute before serving! Oh my goodness, it was all of the components of a great taco wrapped up in a flaky crescent crust. I was in heaven and right back in my mother’s kitchen (which could be the same place in my book). Enjoy!! xoxo
Taco Crescent Ring
Taco Crescent Ring
5 from 3 votes
Taco Crescent Ring
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Taco Crescent Ring
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

No need for taco shells here! Crescent rolls become an amazing vehicle for all of the classic taco ingredients in this simple taco crescent ring.

Course: Main Course
Cuisine: Mexican
Keyword: Crescent Rings, Taco Crescent Ring
Servings: 6
Calories: 475 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 dash olive oil
  • 1 pound ground beef
  • 1 packet low sodium taco seasoning
  • 1 pinch salt
  • 1 pinch freshly cracked black pepper
  • 1 dash worcestershire sauce
  • 1 small onion peeled and diced
  • 2 cans crescent rolls
  • 4 ounces Mexican cheese blend shredded
  • 2 cups romaine lettuce coarsely chopped
  • 6 tablespoons salsa
Instructions
  1. Heat the olive oil in a large skillet over medium high heat. Brown the ground beef in it while you break it up with a spoon. As it browns, season the beef with the taco seasoning, salt and pepper. Once it is completely cooked, add the dash of Worcestershire and diced onion. Let the onion soften for a minute, then take the beef off of the heat and set it aside.
  2. Pre-heat the oven to 350 and get out a round pizza stone. Pop open the crescent rolls cans and gently unroll them. There should be 4 rectangles in each can made of two triangles put together. Lay out each rectangle halfway into the pizza stone with the edges touching together to make a large ring for the filling.
  3. Spoon the beef filling in an even layer around the ring, followed by the cheese, lettuce and salsa. Bring the other half of each rectangle over the filling and pinch it into the bottom to close the ring. If the triangles rip apart at the perforations it is no big deal. It makes pretty stripes for the filling to peek through! Bake the taco ring for about 20 minutes for the crescents to get golden brown and crispy. Let it cool and set for a minute, then cut and serve immediately! Enjoy!
Nutrition Facts
Taco Crescent Ring
Amount Per Serving (1 serving)
Calories 475 Calories from Fat 242
% Daily Value*
Fat 26.9g41%
Saturated Fat 11.1g69%
Cholesterol 84mg28%
Sodium 1456mg63%
Potassium 405mg12%
Carbohydrates 37.3g12%
Fiber 0.8g3%
Sugar 6.8g8%
Protein 32.8g66%
Calcium 110mg11%
Iron 17.1mg95%
* Percent Daily Values are based on a 2000 calorie diet.
Taco Crescent Ring
Taco Crescent Ring

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10 thoughts on “Taco Crescent Ring”

  3. 5 stars
    It’s been years since I’ve had this! Now it’s all I want to eat, thank you for the dinner idea!

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5 from 3 votes (2 ratings without comment)