Crescent Roll Burritos

All you lovers of completely authentic Mexican food, I apologize and please close your eyes and cover your ears.  Because this recipe, which is quick and easy and tasty, involves one of my favorite cooking ingredients, and that is a tube of crescent roll dough.  I’m sorry, but it’s true, and I’m not ashamed to admit it.  Crescent roll dough in a tube, you ROCK.

Here’s the deal.  You make whatever kind of taco filling you like.  Since I was already down the road with the crescent roll dough, I opted to stay with the theme and make good old taco meat with ground beef, chopped onion and a packet of Old El Paso taco seasoning.  You can add in some refried beans as well if you want.  Personally, I am not a refried beans lover, but you should do your own thing.

Next you separate the crescent roll dough into rectangles, pushing on the perforations to seal them.  Ladle s few spoonfuls of beef onto each rectangle, a little salsa and a little shredded cheese.  Roll them up, pinch the edges to seal them, and pop them in the oven for about 20 minutes.  From there on in, you can get as creative as you want.  I made a sort of homemade salsa with chopped tomato, onion, lime juice, parsley and jalapeno and ladled it on the top with some sour cream.  You can drape some cheese over the top and pop it back in the oven for a few minutes until the cheese melts.  Throw some guacamole on the plate…whatever catches your fancy.  The world is your burrito.

That’s what you get when we Irish girls start cooking Mexican food — mass chaos.  But it did taste good!

Crescent Roll Burritos
  • Crescent Roll Burritos, adapted from a Pillsbury recipe (of course!)
  • ½ pound ground beef
  • 2 tablespoons chopped onion
  • 2 tablespoons taco seasoning
  • ½ cup water
  • ½ cup refried beans (optional)
  • 2 cans crescent dinner rolls
  • ½ cup salsa plus more for garnish
  • ½ cup shredded cheddar or jack cheese
  • Sour cream, guacamole or any other garnish you like!
  1. Preheat oven to 350. Spray cookie sheet with cooking spray.
  2. Cook ground beef and onion in skillet until thoroughly cooked, drain. Stir in taco seasoning and water and cook over medium for about 5 minutes. Stir in beans if using.
  3. Separate dough into eight rectangles and press perforations to seal. Divide beef mixture over rectangles and top with a tablespoon of salsa and a tablespoon or so of cheese. Starting with the short end of the dough, roll up each rectangle and pinch the edges to seal. Place seam side down on cookie sheet.
  4. Bake for 20 minutes or until golden brown. Serve with more salsa, guacamole, sour cream or whatever catches your fancy.


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  1. Fun and Fearless in Beantown says:

    This is genius! Just because it isn't authentic doesn't mean it doesn't taste good!

  2. Sugar High says:

    i love taking shortcuts, especially when crescent dough is involved. Yumm

  3. Oh Kate, I want to make these ! I don't think they have "crescent roll " dough here :(
    I have to go hunt something similar… whine whine..

  4. If it makes you feel any better, I've covered pot pies in biscuit roll dough a few times. It was the only way I could get my parents to eat it. This is quite amazing though. So easy and so tasty!

  5. thebakingconnoisseur says:

    This looks QUITE yummy!

  6. Love this idea! I'll be making these on our next taco night.

  7. this has inspired me to whip up some mexican food tonight! <3


  8. Jennifurla says:

    Please do not apologize – I want this!

  9. PoetessWug says:

    I say "Eat, Laugh, Love it!!!!" It looks absolutely delicious! And yes, I will be adding sharp cheddar cheese, sour cream and chives to mine…All store bought and also delicious!! ^_^

  10. Oklahoma Granny says:

    SO GLAD to read this recipe today! I have 2 cans of crescents in the fridge that need to be used. Guess what we're having tonight!

  11. "Masa" chaos! These sound quite tasty; homemade Hot Pockets.

  12. City Share says:

    Sinful! That's all I really have to say… oh and that I think this is a great shortcut to chimichangas.

  13. Have you seen the crescent roll sheets from Pillsbury? In a can just like the rolls (pop-can) but the dough is just a sheet so you don't have to press seams together. Genius! I just bought a roll this morning….I see tacos in our future :)

  14. I'm buying some crest rolls at the grocery store this weekend to make these!!!

  15. Lynne @ CookandBeMerry says:

    This is a great idea and adaptable to whatever you have on hand. I like that. There are definitly crescent rolls in my near future. Thanks.

  16. Oh these sound wonderful and perfect for when I need a quick supper on the nights my girls have ball games. I never thought of stuffing crescent rolls with anything besides hotdogs. Thanks:)

  17. I would add time for the meat filling to cool. I made this tonight and the dough was heated up by the filling and fell apart. Luckily, it is cresent roll dough. I pulled bits from the thicker parts and patched it back together. All was fine.

    I need to keep an eye out for the sheets that tamilyn found.

  18. Kate, I JUST saw this recipe and had to add a comment that may or may not be crescent roll dough overkill, but here goes. Being a former Coloradan, sopaipillas are my go-to dessert when I'm out west indulging my jones for really good Mexican food. Back when I was in high school, I used crescent roll dough to make "quick" sopaipillas. Just cut each dough triangle in half, heat up a big ol' bunch of oil for frying, and toss in the dough triangles a few at a time. Turn them over in the hot oil once the bottoms are golden brown (they'll puff up like Indian poor bread), drain them on some paper towel, and break open and serve with honey. Yum! You can dust them with powdered sugar if you like, but straight up with honey is the accepted classic out where I'm from.

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