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Kima

Cheesy Taco Crescent Bites

Crispy outside, creamy inside, and loaded with taco flavor. These little spirals are a snack-sized upgrade for taco night.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 15 minutes
Total Time 55 minutes
Servings: 12 bites
Course: Appetizer, Snack
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

For the dough and cheese
  • 1 can crescent roll dough
  • 4 oz cream cheese softened
  • 1 cup shredded cheddar cheese
For the beef
  • ½ lb ground beef
  • 2 tbsp taco seasoning
  • water a splash
For the toppings
  • ½ cup diced tomatoes drained
  • ¼ cup sliced black olives
  • 2 tbsp chopped green onions

Method
 

  1. Brown the beef in a skillet. Drain off the grease, then stir in the taco seasoning and a splash of water. Set it aside to cool a bit.
  2. Unroll the crescent dough into one big rectangle and press the seams together. Spread the cream cheese all over it.
  3. Scatter the beef over the cream cheese, then add the cheddar, tomatoes, olives, and green onions.
  4. Roll the dough up tightly, starting from the long side. Pop the log in the fridge for 15 minutes, then slice it into 1-inch rounds.
  5. Lay the rounds on a lined baking sheet. Bake at 375°F (190°C) for 15 to 20 minutes, until golden and cooked through.

Notes

  • Pat the tomatoes dry with a paper towel after draining. Less water means crisper bottoms.
  • Let the beef cool before spreading, or it will melt the cream cheese and make the dough slippery.
  • Leftovers keep in the fridge for up to 3 days. Reheat in the oven, not the microwave, so they stay crisp.
  • No beef? Ground turkey works just as well.