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Weekend Dish: Baked crescent roll taco ring

By Catherine Toth Fox • May 13, 2013 • Food, Weekend Dish

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I’ve been looking around for new potluck dishes — mostly because I’m bored of the ones I already make.

And I stumbled on this one the other night on Facebook.

Its primary ingredient got to me: Pillsbury crescent roll dough.

I was in.

I have a secret crush on the refrigerator dough. I can literally eat all of the buttery rolls one 6-ounce can make — and I have.

So when this called for one of my secret vices, I had to explore it a bit further.

Turns out, this is a great potluck dish, especially if there are kids invited. It’s got taco meat and cheddar cheese baked inside and all of your favorite taco toppings right in the middle.

It’s a simple dish to make, but a challenge dish to eat. (Lots of components.) But it’s crave-worthy good.

Here’s how you make it:

Ingredients

Ingredients
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This is a simple recipe that calls for just a handful of ingredients. But these aren't cheap ingredients. If I had to buy everything — I had some of these things in my kitchen already — it would cost about $20.

Baked Crescent Roll Taco Ring
Adapted from a couple of recipes

Ingredients:

2 8-ounce cans of refrigerated Pillsbury crescent rolls
1 pound lean ground beef or turkey
1 package taco seasoning — or make your own, like I did!
2 cups shredded cheddar cheese
Shredded lettuce, chopped tomatoes, sliced olives
Sour cream, guacamole, salsa

Directions:

Preheat the oven to 350 degrees.

In a large skillet, cook beef/turkey with taco seasoning. Or, you can do what I did and make the taco meat from scratch, using chopping onions, garlic, chili powder, cayenne pepper, garlic powder, salt and freshly ground pepper. I also used a bit of the chili mix from Rainbow Drive-In. (Winner!) Drain.

Unroll crescent rolls. Place wide end of triangles in center of pizza pan, forming a ring, overlapping dough as necessary. Spoon meat into center of each triangle, then add cheese. Bring smaller ends of triangles over meat and cheese mixture, tucking ends under.

Bake 20 minutes, or until rolls are golden. Serve warm.

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About the Author

Catherine Toth Fox

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18 Comments

  • Reply David Jackson May 13, 2013 at 1:44 am

    Pillsbury Crescent rolls are pretty good, go with everything. I might try this with sausage just for variety. Come to think of it you could change up the ingredients in a variety of ways and make this work.

    • Reply Catherine Toth May 16, 2013 at 4:55 pm

      You can literally put anything in this. Someone suggested Sloppy Joe’s and chicken salad. Separately, of course.

      • Reply David Jackson May 16, 2013 at 5:08 pm

        Sloppy Joe’s would be awesome!

  • Reply WildeOscar May 13, 2013 at 5:00 am

    A bed of several corn tortillas might be just the base for this. Now hungry and thinking about lunch.

    • Reply Catherine Toth May 16, 2013 at 4:56 pm

      Oh, yeah. I bought that Cantina Tostitos for this. AWESOME!

  • Reply Annoddah Dave May 13, 2013 at 5:53 am

    CAT: Aaaiiiyyyaaahhh! Fuud Pix! Tenks! Luuks so guud! Say, how come you cook the meat first then add onions and garlic. I tend to do it the other way….

    • Reply David Jackson May 13, 2013 at 6:19 am

      I cook the meat first, drain any grease away, then cook the onions and garlic together. It seems to give more flavor

      • Reply David Jackson May 13, 2013 at 1:13 pm

        This post of mine was abundantly unclear… like most of my posts… I cook the meat until it is almost done, drain the grease, then toss in the garlic and onions cooking all three together until the meat is done. This way the garlic and onion flavor cook into the meat. Sometimes I saute the garlic and onions in olive oil until the onions are clear… then toss them in the almost done and drained ground beef. Depends on how lazy. Too much olive oil is bad, just a little is ono.

    • Reply rayboyjr May 13, 2013 at 8:57 am

      Yeah, I was taught to saute the garlic and onions first too … and then add the meat …

      … cooking the meat first tends to leave it tasting a bit unflavored … especially the larger chunks of the ground meat …

    • Reply Catherine Toth May 16, 2013 at 4:56 pm

      I cooked the onions first, then add the beef, then add the garlic. Unless I’m drinking while cooking. LOL

  • Reply M May 13, 2013 at 6:27 am

    Hello cat,
    Very interesting dish.

    • Reply Catherine Toth May 16, 2013 at 4:56 pm

      Gotta try it! So easy!

  • Reply rayboyjr May 13, 2013 at 8:50 am

    Hey Cat … love these kinds of simple dishes … but I think the lettuce makes it a challenge to eat … where the heck does the lettuce go anyway??? …

    … I’d ax the lettuce and just go with salsa, sour cream ,or guacamole …

    • Reply Catherine Toth May 16, 2013 at 4:57 pm

      Yeah, the lettuce in the middle is weird. I’d put out different sauces like salsa and guacamole and maybe put tomatoes in the meat mixture. It was a bit difficult to eat.

  • Reply Pomai May 13, 2013 at 10:01 am

    Perhaps you could go the Layered Taco route, ala TB, by adding a layer of refried beans as “glue” over the Pillsbury dough, then a third layer with triangles of soft flour tortilla shells, then continue to roll up as directed, with the Pillsbury dough on the outside so it bakes properly. That way, when you bite through it all, you also get a taste of tortilla, as well as from the refried beans between it, plus the rich Pillsbury crescent.

    Try search online for an SNL spoof titled “Taco Town”. The best quality video is on Hulu. HILARIOUS!

    • Reply Catherine Toth May 16, 2013 at 4:57 pm

      YES! You’ve just elevated the dish! LOL

  • Reply pman September 29, 2013 at 1:45 pm

    I <3 you Cat, I just made this and its so good!!

    • Reply Catherine Toth September 29, 2013 at 9:17 pm

      I’m glad you enjoyed!

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About Me

About Me
Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.

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