Taco Stuffed Crescent Rolls

by Julie Ruble on December 29, 2009 · 30 comments

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

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)


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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