Crescent Roll Taco Ring

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1 pound beef (ground)
12 cup chopped white onion
Taco Seasoning Mix (one package) 1 ounce
1 cup shredded Cheddar cheese 12 cup water
Crescent-shaped 2 Dinner Rolls 8-ounce can
Ideas for toppings include:
Sour Cream Guacamole
Shredded Lettuce Diced Tomatoes
Wedges of Green Onions and Lime
Taco Sauce with Shredded Cheese


Preheat oven to 375 degrees Fahrenheit.

In a large skillet, heat the oil over low-medium heat. Cook until the ground meat and onions are no longer pink. If necessary, drain the fat and return the beef to the pan.

Combine the water and taco seasoning in a mixing bowl. Cook until the mixture begins to thicken, about 5 minutes. Remove the pan from the heat.

Open both dough cans, unroll, and cut into triangles. Place the broadsides of the triangles in the center of a large baking sheet or pizza pan coated with parchment paper, overhanging the tips. A circle should develop in the center. The triangle’s longer points will face outward, creating the appearance of a sunburst.

To make a big circle, spoon the meat around the overlapping sections of the dough. Shredded cheese can be sprinkled on top of the meat. Please pick up a triangle’s outer point and place it on top of the meat and cheese. To cover the meat and cheese, tuck the tip below the inside of the circle of dough. Continue folding and tucking the outer points into the center until the process is complete.

Preheat the oven to 180°F and bake the ring for 18–22 minutes, or until golden brown. Serve with your preferred toppings after cutting into pieces.

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