Preheat oven to 375 degrees. Grease a flat baking sheet and lay out the crescent roll triangles in a circle, with the broad sides in the center and the points at the edge.

In a large pan, brown the meat over medium heat. Before it's finished cooking, add the bell peppers, onion, and garlic. Cook until meat is fully done and veggies are tender, about 10 minutes.

Drain the meat of any grease, and return pan to stove. Add in the taco seasoning, to taste (I use half a packet because I'm terrified of all the sodium packed into that tiny pouch, but feel free to pour that whole sucker on there if you're feeling frisky). Add hot sauce, if desired, and stir to coat the whole mixture.

Spoon the mixture onto the broad sides of the crescent rolls, going around the circle until all the meat and veggies are used up. Wrap the pointed ends over the flat ends, until you have a cute lil circle of filled-to-bursting crescent pockets. Bake for 15 minutes, or until golden brown on top. Dress it up however you like, and enjoy!