Beef Chili Taco Crescent Roll

The smell of crescent dough baking always pulls me back to my sister's kitchen, where she first showed me how to make these pull-apart rings for game day. We were running late and I was convinced it would be a disaster, but there is something so satisfying about watching that golden crown emerge from the oven.

Last Super Bowl, I made two of these rings thinking there would be leftovers. My brother-in-law stood over the platter and ate four wedges before halftime, claiming he was just quality control. Now it is the first thing everyone asks about when I say I am hosting.

Ingredients

• 1 lb ground beef: The foundation of our filling, though I have learned that 85/15 ratio gives you the best balance of flavor without too much excess fat to drain
• 1 small onion, finely chopped: Even onion-haters barely notice these when they are minced small and cooked down soft in the beef
• 2 garlic cloves, minced: Fresh garlic makes such a difference here, do not be tempted to use the jarred stuff
• 1 can kidney beans, drained and rinsed: These stretch the beef and add that classic chili texture everyone expects
• 1 can diced tomatoes, drained: Draining is crucial or your filling will be too wet and make the dough soggy
• 2 tbsp tomato paste: This concentrates the tomato flavor and helps bind the filling together beautifully
• 1 tbsp chili powder: The backbone of our spice blend, add more if your family loves heat
• 1 tsp ground cumin: That earthy, slightly smoky flavor that makes everything taste like taco night
• 1 tsp smoked paprika: My secret ingredient that adds depth without making it spicy
• ½ tsp salt and ¼ tsp black pepper: Just enough to wake up all the other flavors
• 1 tbsp olive oil: For sautéing the aromatics and getting those flavor-building bits started
• 2 cans refrigerated crescent roll dough: Do not use the seamless sheet, you need the triangles for the ring effect to work properly
• 1½ cups shredded cheddar cheese: Mild cheddar melts beautifully, but sharp adds more flavor if that is your preference
• Garnishes: Sour cream, green onions, cilantro, and jalapeño slices add those fresh pops that cut through the rich filling

Instructions

Heat the oven:

Preheat to 375°F and line a baking sheet with parchment paper, because cleaning baked-on cheese off pans is nobody's idea of fun.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, cook the onion for 2-3 minutes until softened, then add garlic for just 1 minute more until fragrant.

Brown the beef:

Add ground beef and cook, breaking it up with a spoon, until completely browned, then drain any excess fat so your filling is not greasy.

Build the filling:

Stir in kidney beans, diced tomatoes, tomato paste, chili powder, cumin, paprika, salt, and pepper, then simmer for 5 minutes until thickened.

Cool the filling:

Remove from heat and let it cool slightly, because hot filling will melt the dough before it bakes and you will have a sad, flat ring.

Arrange the dough:

Arrange crescent triangles in a ring with wide ends overlapping in the center and points facing outward, leaving about a 5-inch hole in the middle.

Add the filling:

Spoon the cooled beef mixture around the base of the ring and sprinkle that cheddar cheese over the top.

Seal the ring:

Fold the pointed ends of the dough triangles over the filling and tuck them under the center to seal everything inside.

Bake until golden:

Bake for 20-25 minutes until the crescent dough is deeply golden brown and cooked through.

Rest and garnish:

Let it cool for 5 minutes so the filling sets, then add sour cream, green onions, cilantro, and jalapeño before serving.

Save

My daughter helped me make this last week and took such pride in arranging every single triangle. When she served it at dinner, she beamed like she had invented something completely new, and honestly, that is worth more than any perfect presentation.

Make It Your Own

The beauty of this recipe is how easily it adapts to whatever you have on hand or whatever your family prefers. I have used ground turkey when beef felt too heavy, and a vegetarian friend swaps in plant-based crumbles with great results.

Serving Suggestions

This dish really shines when you have a variety of toppings for people to customize their wedges. A simple guacamole or pico de gallo on the side takes it from good to absolutely memorable.

Storage and Reheating

Leftovers (if you somehow have them) store well in the refrigerator for up to three days. The reheated version might not be quite as crisp as fresh from the oven, but a quick warm-through in a 350°F oven helps restore some of that dough magic.

• Wrap leftover wedges individually for easy grab-and-go lunches the next day
• Avoid the microwave if possible, because it makes the crescent dough tough and chewy
• The filling actually tastes even better the next day as the spices have time to meld together

Save

There is something wonderful about a dish that brings people together, leaning in and tearing off pieces while they talk. This ring has become my go-to for gathering friends around the table.

Recipe FAQs

→ How do I prevent the filling from leaking during baking?

Make sure to drain the diced tomatoes well and let the beef mixture cool slightly before assembling. Tuck the dough points securely under the center and press firmly to seal the edges.

→ Can I make this ahead of time?

Prepare the beef chili filling up to 24 hours in advance and refrigerate. Assemble and bake just before serving for the best texture and flavor.

→ What can I serve with this crescent ring?

Guacamole, fresh salsa, or a simple green salad complement the dish well. The ring is substantial enough to stand as a main course for casual gatherings.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.

→ Can I freeze the assembled ring before baking?

Yes, assemble the ring, wrap tightly in plastic and foil, and freeze for up to 1 month. Bake from frozen, adding 5-10 minutes to the cooking time.