Beef Chili Taco Crescent Roll Ring (Printable)

Savory beef chili and cheddar cheese baked in golden crescent dough ring

# What You'll Need:

→ Beef Chili Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 (15 oz) can kidney beans, drained and rinsed
05 - 1 (14 oz) can diced tomatoes, drained
06 - 2 tbsp tomato paste
07 - 1 tbsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 1 tbsp olive oil

→ Assembly

13 - 2 (8 oz each) cans refrigerated crescent roll dough (16 triangles total)
14 - 1½ cups shredded cheddar cheese

→ Garnishes

15 - ½ cup sour cream
16 - ¼ cup sliced green onions
17 - ¼ cup chopped fresh cilantro
18 - 1 small jalapeño, sliced

# How to Make It:

01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and cook 1 minute more.
03 - Add ground beef and cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
04 - Stir in kidney beans, diced tomatoes, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, until thickened. Remove from heat and let cool slightly.
05 - Arrange crescent roll triangles in a ring on the prepared baking sheet, with the wide ends overlapping in the center and the points facing outward, forming a sunburst shape with a hole in the center.
06 - Spoon the beef chili mixture around the base of the crescent ring. Sprinkle shredded cheddar cheese over the filling.
07 - Fold the pointed ends of the dough triangles over the filling and tuck under the center to seal.
08 - Bake for 20–25 minutes, until golden brown and cooked through.
09 - Let cool for 5 minutes. Garnish with sour cream, green onions, cilantro, and jalapeño slices as desired. Slice and serve warm.

# Expert Advice:

01 -
  • The contrast between flaky buttery crescent dough and hearty spiced beef chili is absolutely irresistible
  • It looks impressive on the table but comes together with minimal fuss, making you look like a kitchen rockstar
  • Perfect for feeding a hungry crowd without spending hours over the stove
02 -
  • Let the filling cool slightly before assembling, otherwise hot filling can melt the dough before it bakes properly
  • Make sure to drain the tomatoes and beans thoroughly or the bottom dough will get soggy during baking
  • The dough triangle points should overlap enough to create a good seal but not so much that the center becomes too thick
03 -
  • Brush the top of the dough with an egg wash or melted butter before baking for an even more golden finish
  • If the center starts browning too quickly, tent it loosely with foil for the last 5 to 10 minutes

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