Taco Stuffed Crescent Rolls

Can you stand a little product placement? The truth is, Pillsbury isn’t paying me a dime or mailing me a single free biscuit (not that I’d mind a shipment if the doughboy happens to be reading!), but I’m still going to brag on their crescent rolls. If you’ve only been making little bread rollups with these, you’re missing out!

Pillsbury has plenty of creative ideas on their website for how to make better use of the crescent, but I’ve never tried a single one of them. That’s because every time I get a can of crescents (and to be honest, I sometimes buy the generic brand — are you rescinding my biscuit shipment, Pillsbury?), I have to make Taco Stuffed Crescent Rolls.

It’s funny (and a little depressing) that after all the hours I’ve spent in the kitchen making things from scratch — fresh puff pastry? a full traditional lasagna? homemade yeast bread? — these little Tex-Mex treats are some of Mike’s absolute favorites. He loves these things! And for good reason: the flaky, buttery crescents are stuffed with a creamy, gooey, cheesy, spicy, meaty mixture and topped with toasted cheddar. They’re so simple to make, too! Perfect for a busy weeknight or a last-minute supper.

Not a fan of cans? No problem; any leftover yeast roll dough will serve just fine to bake up a batch of these crescents. Serve them with salsa, sour cream, guacamole or fresh avocado slices, and a sprinkle of cilantro. Or just burn the tarnation out of your tongue eating them straight off the baking sheet! By the way, this is just the beginning — think of all the possible sweet and savory crescent stuffings! Pizza crescents, apple pie crescents, Mediterranean crescents, ham and cheese crescents, spinach and feta crescents . . . what would you stuff in your crescent?

Taco Stuffed Crescent Rolls



Recipe By: Willow Bird Baking
Yields: 16 large crescent rolls

Ingredients:
1 lb. ground beef (or a little less)
1 packet McCormick’s cheesy taco seasoning (or taco seasoning of your choice)
6 oz. cream cheese, softened
2-3 heaping tbsp. salsa
1/4 cup shredded cheddar cheese
2 cans giant crescent rolls (I usually use “big and buttery” or “big and flaky” crescents)

Directions:

Preheat oven to 375 degrees (or whatever is listed on crescent roll package). Brown ground beef, drain, and return to pan. Add packet of taco seasoning with a bit of water and cook until combined. In a separate bowl, combine cream cheese, salsa, and cheddar cheese. Add ground beef mixture to the bowl (which will melt the mixture a bit) and stir to combine.

Spoon about 2 tablespoons of ground beef mixture onto each crescent roll (I pressed them out a bit to make them bigger) and roll up like normal, carefully sealing the openings. Sprinkle a bit of cheddar cheese on top of each roll. Bake 11-13 minutes (or whatever is listed on crescent roll package), watching carefully. Rolls should be a golden brown to make sure they’re done inside.

Notes: This recipe actually makes more filling than needed, but it would be delicious in tacos or burritos, on a taco salad, or eaten with a spoon. Seriously!


Gathering all of my ingredients and mixing the taco filling.


Stuffing, rolling, and baking.


Big pile o’ stuffed crescents and one ridiculous serving suggestion: yes, Mike and I actually ate a dinner that consisted of stuffed crescents and oven-baked macaroni and cheese. Carbs, anyone?


Taco Stuffed Crescent Roll love!


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12 Comments

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12 responses to “Taco Stuffed Crescent Rolls

  1. How lovely =D. This sounds wonderful – crescent rolls used to be a favourite!

    • Julie

      Thanks Lauren! I would say that I was sorry you can’t eat them anymore — but I know you make so many other delicious things to eat that you don’t miss ’em!!

  2. Ha ha. I make dinners like that too… and for all the time I spend in the kitchen making things from scratch, my boyfriend tends to like the simplest things. These would definitely be a hit!

    I like to make crescent roll garlic bread sometimes… just spread the triangles with olive oil and minced garlic, sprinkle on some mozz, and roll them up and bake them! Yum!

  3. Ooh so clever Julie! I like your way of thinking 😀 We don’t get that brand here but it does look very, very easy to use 😀

  4. Ooh, I looooove crescent rolls! And I love any kind of recipe that calls for taco meat and cream cheese! I’m making these for dinner tomorrow night. Yum!

    Oh, and pizza stuffed crescents? I do that all time, but use the sheet of crescent roll dough that isn’t cut into triangles and make my own little hot pockets. So yummy!

  5. Nikkie

    I made these tonight and they’re very good. Something a little too simple for my taste, but I knew its exactly the kind of thing my sister would love. Next time I’ll use the big and flaky, using the smaller ones made it hard to close since I didn’t want to put such a little amount inside the crescent. I didn’t have taco seasoning so I made my own with chili powder, cumin, garlic & garlic powder, onions, paprika, salt, pepper, diced tomatoes and homemade salsa. I added everything into the pan to let the cream cheese soften and blend along with the cheese since I used chunks. Mmm… Thanks!

    • Julie

      Glad you enjoyed them, Nikkie! I do recommend the bigger crescents for just that reason. Also, try it sometime with a ready-made taco seasoning (especially that cheesy taco by McCormick) if you get a chance — there’s something about that particular spice blend that really makes the flavor for us.

  6. Oooh, that looks delicious. This is very similar to a recipe my mother used to make that she learned from a Pampered Chef demonstration: All American Cheeseburger ring. The pastries were filled with a mixture of ground beef, american cheese, mustard, onion, pickled relish, and ketchup. Certainly delectable! I’m a vegetarian now, though, so I’ll have to try it with a soy substitute!

  7. Pingback: Taco Crescents « The happy life of a happy wife…

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