Perfect for a casual gathering with friends or as a fun appetizer for a family dinner, this taco crescent pull-apart is the solution to your party planning needs. With its flaky layers and cheesy taco filling, this pull-apart bread is sure to be a hit with everyone. In just a few simple steps you can create this crowd-pleasing dish.
This savory appetizer is easy to make, and the best part is it only takes a handful of ingredients you may already have on in your kitchen. You can serve it by itself or with an easy dipping sauce. You can’t go wrong with our South of the border inspired dish that would be just as welcome at a game day get together as it would at a holiday party. Get ready to impress your guests with this tasty and satisfying treat!
How to Make Taco Crescent Pull-Apart
Our taco crescent pull-apart recipe is so ultra- easy to make we’re sure it’s going be you’re go-to crowd-pleaser. Before you read the full step-by-step recipe instructions, here’s a quick summary.
Make the Cheesy Taco Filling
Cook the beef with a little Old El Paso™ taco seasoning and water. Transfer to a medium bowl and let cool slightly. Add the cream cheese and cheddar cheese to the taco meat and stir to combine into an irresistibly creamy taco filling.
Fill the Crescent Balls
Separate each can of dough into triangles. Place about a rounded tablespoon beef mixture in center of each crescent. Bring the dough together over filling to form balls. Place the balls on a parchment paper lined baking sheet in the shape of a ring. They should be just touching. The parchment will help to ensure that the ring will easily release from the pan when it comes time to transfer it to a platter.
Bake the Pull-Apart
Brush the top of the crescent balls with butter and sprinkle a little more cheese over the top. Bake until deep golden brown. It’s that easy!
Storing and Reheating Options
While we don’t think you should count on having leftovers—this one’s sure to be a family and friend’s favorite—if you do end up with any extra taco crescent pull-apart bread, you can safely store it in an airtight container in the fridge for 3 to 4 days. We don’t suggest freezing leftovers. To reheat your taco crescent pull-apart, place on a baking sheet in a 300°F oven for 5 to 10 minutes.
How to Serve the Taco Crescent Pull-Apart
When it comes to serving your taco crescent pull-apart there are loads of options.
Spice It Up: Adding a touch of heat to the filling is as simple as changing the type of seasoning you cook with the meat. Try Old El Paso™ hot and spicy taco seasoning. You could also substitute pepper Jack for the cheddar cheese in the recipe.
Garnish It: If you’d like a little extra color, you can place it on a bed of shredded romaine or iceberg lettuce. Or sprinkle chopped tomato or slice green onions over the top.
Dip It: Serve your favorite salsa on the side of your taco crescent pull-apart for dipping. If you want a creamier sauce, try mixing a little sour cream or ranch dressing into the salsa.
Frequently Asked Questions
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Taco Crescent Pull-Apart
- Prep Time 25 min
- Total 60 min
- Ingredients 7
- Servings 8
Ingredients
- 1/2 lb ground beef (at least 80% lean)
- 1/3 cup water
- 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 4 oz cream cheese (from 8-oz package), softened
- 3/4 cup shredded cheddar cheese
- 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 1 tablespoon butter, melted
Instructions
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Step1Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
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Step2In 8-inch nonstick skillet, cook beef over medium-high heat 4 to 6 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened. Transfer to medium bowl. Cool 10 minutes.
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Step3Add cream cheese and 1/2 cup of the cheddar cheese to beef mixture. Stir to combine.
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Step4Separate each can of dough into 8 triangles. Place about a rounded tablespoonful beef mixture in center of each crescent. Bring the three points of the dough triangles together over filling, then pull up sides. Firmly pinch sides of dough so cheese mixture is covered, pressing edges and seams of dough to seal completely.
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Step5Arrange 5 stuffed crescent balls, pinched side down, in a ring on cookie sheet. Arrange remaining 11 stuffed crescent balls in another ring around the first 5. Brush dough balls with melted butter.
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Step6Bake 18 to 22 minutes or until deep golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 2 minutes or until cheese is melted.
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Nutrition
Nutrition Facts
Serving Size: 2 Pieces
- Calories
- 350
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 11g
- 55%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 660mg
- 28%
- Potassium
- 80mg
- 2%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
- tip 1
- tip 2
- tip 3
- tip 4
- tip 5
