Cheesy Taco Crescent Ring

This crowd-pleasing dish features a buttery, flaky crust stuffed with savory taco meat and melted cheese. It's perfect for game days, "Taco Tuesday," or an easy weeknight dinner.

Prep & Cook Time

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Servings: 8 servings

Ingredients

The Filling

1 lb Ground beef (lean ground turkey or chicken also works)

1 packet (1 oz) Taco seasoning

1/2 cup Water

1 1/2 cups Shredded Cheddar or Mexican blend cheese (divided)

1/2 cup Salsa (optional, for the filling)

1/2 cup Diced onions or bell peppers (optional)

The Ring

2 cans (8 oz each) Refrigerated crescent roll dough (16 triangles total)

Serving Toppings (Place in the center of the ring)

Shredded lettuce

Diced tomatoes

Sour cream

Sliced jalapeños

Sliced black olives

Guacamole or avocado chunks

Instructions

1. Prepare the Filling

Brown the Meat: In a large skillet over medium-high heat, cook the ground beef (and onions/peppers if using) until no longer pink. Drain off the excess grease.

Season: Add the taco seasoning and water. Simmer for 3–5 minutes until the liquid has thickened.

Add Cheese: Remove from heat. Stir in 1 cup of the shredded cheese (save the other 1/2 cup for topping). Let the mixture cool slightly so it doesn't melt the dough during assembly.

2. Assemble the Ring

Preheat: Set your oven to 375°F (190°C). Line a large baking sheet or pizza stone with parchment paper.

The "Sun" Shape: Unroll the crescent dough and separate it into 16 triangles.

Arrange: Place a small bowl (about 5 inches wide) in the center of your baking sheet as a guide. Arrange the triangles around the bowl so the short sides (the wide ends) are touching the bowl and overlapping slightly. The points of the triangles should face outward like rays of the sun.

Fill: Remove the bowl. Spoon the beef mixture onto the wide ends of the triangles, forming a continuous circle of meat around the center opening.

Fold: Take the point of each triangle and fold it over the filling toward the center. Tuck the tip under the bottom layer of dough in the center to secure it. (It is okay if some meat shows through the gaps!)

Final Touch: Sprinkle the remaining 1/2 cup of cheese over the top of the exposed dough/filling.

3. Bake and Serve

Bake: Place in the oven for 20–25 minutes, or until the crescent dough is deep golden brown.

Cool: Let it rest for 5–10 minutes before slicing. This helps the ring hold its shape.

Decorate: Fill the center hole with shredded lettuce, tomatoes, and a bowl of sour cream or salsa.

Expert Tips

Cold Dough is Key: Keep the crescent roll cans in the fridge until the very moment you are ready to assemble. Warm dough becomes sticky and difficult to handle.

Drain Well: Ensure you drain the beef thoroughly. If the filling is too greasy, it will make the bottom of the crescent ring soggy.

Egg Wash: For an extra-shiny, professional-looking crust, brush the dough with a beaten egg white before baking.