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Easy Weeknight Taco Ring

A ring of flaky crescent rolls filled to the brim with taco-seasoned meat and veggies – an easy treat to please the whole family!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 16 pieces


  • 2 cans crescent rolls
  • 1 lb ground turkey (can substitute beef or chicken)
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 red onion
  • 1 clove garlic
  • 1/2 - 1 packet taco seasoning


  • 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!


  • I got this recipe from watching my mom make it, so whomever it originally belonged to...sorry 'bout it.
  • We're all friends here, so I can tell you my deep dark secrets: I actually never make it with the veggies inside. I just threw them in this time because I had them on hand and they were going to go bad, but this recipe works just fine without them. Trust me, it's better to have them because it makes the taco ring fuller and you can BS and make yourself believe that it's healthier, but they're not absolutely necessary.