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Crispy Crescent Roll Taco Ring Recipe with Easy Creamy Sour Cream Dip

crispy crescent roll taco ring - featured image
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A quick and easy taco ring made with crescent rolls, seasoned ground beef, and cheddar cheese, served with a creamy sour cream dip. Perfect for busy weeknights, potlucks, or casual gatherings.

Ingredients

Scale
  • 1 can (8 oz / 227 g) refrigerated crescent roll dough
  • 1 lb (450 g) ground beef (80/20 blend)
  • 1 packet (1 oz / 28 g) taco seasoning mix
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 cup (50 g) diced onions
  • 1/2 cup (75 g) diced bell peppers (optional)
  • 1/4 cup (60 ml) water
  • 1 cup (240 g) sour cream
  • 1 tablespoon (15 ml) lime juice
  • 1 teaspoon (5 g) taco seasoning
  • 1 tablespoon (15 g) chopped fresh cilantro (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Heat a large skillet over medium-high heat. Add ground beef and diced onions. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
  3. Stir in taco seasoning packet and 1/4 cup water. Simmer for 3-4 minutes until sauce thickens. Remove from heat and stir in diced bell peppers if using. Let cool slightly.
  4. Unroll crescent dough onto work surface. Separate into triangles but do not detach fully. Slice each triangle into two long strips, keeping the base intact.
  5. Arrange crescent dough triangles in a circle on the baking sheet with wide ends overlapping to form a ring, leaving a hole in the center.
  6. Spoon beef mixture evenly over the wide ends of the dough, then sprinkle shredded cheddar cheese on top.
  7. Fold each dough strip over the filling towards the center, slightly overlapping the previous strip to create a braided ring. Pinch ends gently to seal pockets.
  8. Bake for 20-25 minutes until crescent rolls are golden brown and crisp, and cheese is bubbly.
  9. While baking, combine sour cream, lime juice, taco seasoning, chopped cilantro, salt, and pepper in a bowl. Stir until smooth and refrigerate until serving.
  10. Let the taco ring cool for 5 minutes before slicing. Serve warm with the creamy sour cream dip.

Notes

Let crescent dough sit at room temperature for 5-10 minutes if too cold to prevent tearing. Drain cooked beef well to avoid soggy dough. Do not overfill the dough pockets to prevent bursting. Tent with foil if browning too fast. Dip can be made ahead and refrigerated.

Nutrition

Keywords: taco ring, crescent rolls, ground beef, sour cream dip, easy dinner, party food, quick recipe

Find it online: https://emmaoven.com/crispy-crescent-roll-taco-ring-recipe-with-easy-creamy-sour-cream-dip/