*Super Bowl Week* Beef Taco Crescent Rolls

It doesn’t seem like that long ago we were all counting down the days until the start of pre-season, and now suddenly the ever-anticipated Super Bowl is upon us again!

I’m a huge football fan, and of course I love to cook for people, so my house is normally a gathering place for Super Bowl every year, since I love to entertain! I’m going to focus this week on some awesome recipes for entertaining on the big day, so keep checking back for more new ideas!

I decided to kick things off (pun intended!) with a great finger food with a Mexican flair – all the goodness of tacos, wrapped up in easy to eat crescent rolls! As I already stated in my Handheld Apple Pie recipe, I just adore the versatility of crescent roll dough!

Finished Text

Wrapped up in delicious crescents is one of many ways to use this recipe – it would also make a fabulous hearty dip for chips or you could even use it to make sliders or full size sandwiches. However, I really like the neatness and compactness of the crescents.

Start by preheating your oven to 375 degrees and lining two baking sheets with non-stick foil. Then, coat a frying pan in about 1 tbsp of oil and brown about 1/4 pound of ground beef in the pan over medium low-heat. (2-3 minutes.)

ground beef

While the meat is browning, dice up 1/2 of a green pepper and 1/4 of a red onion.

Pepper and onion

Once the meat has browned, turn the heat down to low, add the onion and pepper, and sprinkle with seasonings. I used 1/2 tsp salt and then cheated a little by using 2 tsp of McCormick’s “Perfect Pinch” Mexican spice mix. If you don’t have a Mexican spice mix, you can do 1/2 tsp each of cayenne, garlic powder, cumin, and cilantro.


Stir to combine, and then cover and let simmer for about 3 minutes.

While that is cooking, prepare your crescent dough. You’ll need two packages (8 crescents each) of the dough; Unroll each section of dough and separate out the triangles so they are all lying flat your prepared baking sheets.

After you’ve let your beef, onions, and peppers simmer, remove the lid and add 1/2 cup of your favorite salsa. (I personally like medium, but feel free to kick it up a notch with a hotter salsa!) Stir this in and then remove the pan from the heat.

Assemble the crescents by spooning about 1 tbsp of the filling onto each crescent, sprinkling cheddar cheese on top, and then rolling them up.

Pre bake

MAKE OR BREAK TIP: Do each crescent one at a time! (Place the filling, sprinkle cheese, roll up.) The heat from the filling will make the dough soft very quickly, and if you let it sit too long, it will become too thin and fragile to roll up properly!

Once all the crescents are rolled, bake them for 12 minutes or until they are golden brown. Let them cool for a minute or two, and then serve with sour cream!

Finished 2

They really are fabulous, and there’s just enough filling inside to give it a nice kick without being messy!

Finished 3

Like I said earlier, feel free to try the filling served with tortilla chips or on sliders, too!

Full Recipe:

Beef Taco Crescent Rolls

Yield: 16 rolls


2 packages crescent roll dough
1 tbsp oil
1/4 pound ground beef
1/2 green pepper, diced
1/4 red onion, diced
1/2 tsp salt
2 tsp McCormick Mexican spice mix (or 1/2 tsp each cayenne, garlic powder, cumin, & cilantro)
1/2 cup salsa
1/2 cup shredded cheddar cheese


1) Preheat oven to 375 degrees. Line two baking sheets with non-stick aluminum foil.

2) Coat a frying pan in 1 tbsp of oil over medium-low heat. Brown ground beef in the pan, about 2-3 minutes.

3) Once the beef is cooked through, add onions, peppers, and spices. Stir to combine, cover and let simmer for about 3 minutes.

4) Uncover and add salsa. Stir to combine and remove from heat.

5) Unroll each section of crescent dough and separate the triangles so they are all lying flat. Spoon 1 tbsp of filling onto one triangle at the wide end, sprinkle with cheese, and then roll up the crescent. Repeat with all 16 dough triangles.

6) Bake for 12 minutes or until golden brown. Remove from oven, let cool for 1-2 minutes, and then serve with sour cream.