Taco/Fajita Crescent Roll Wreath

The wreath is cut!

Sometimes, you want a certain taste or dish, but you don’t want it done the “same old way”, right? I was feeling that way about fajitas and tacos. I love them, don’t get me wrong, but I was wanting them done up some other way. I considered a casserole version but then I poked around online and saw a recipe for a cheese, broccoli and chicken stuffed wreath made out of crescent roll dough and thought, “Ah ha! This is what I’m looking for!”

Also, just a note:  I have a tendency of using fajita seasoning instead of taco seasoning, even when we’re having tacos. It’s a personal preference. Use your own. 🙂

Here’s what I did:


  • 1 lb lean ground beef
  • 1/4 C water
  • 1 package reduced sodium fajita mix (you can use a taco mix if you’d prefer)
  • 1/4 C water
  • 1/3 red bell pepper, diced
  • 1/3 green bell pepper, diced
  • 1/2 C mild salsa (just use your favourite)
  • 1/2 C shredded mozzarella
  • 2 tubes refrigerated low fat crescent roll dough
  • cooking spray


  1. In a pan over medium heat, brown the beef in 1/4 C water. Then drain and set aside.
  2. In the same pan, also over  medium heat, add the other 1/4 C water and saute the peppers for a moment. Once they start to get soft, add the meat and seasoning. (Add another 1/4 C of  water only if too much of the water evaporated while cooking the peppers.)
  3. Remove from the heat and allow to cool a bit.
  4. Preheat the oven to 375F or  whatever the crescent roll package suggests (I set mine to 350F as it tends to run on the hot side).
  5. Spray a baking sheet well with cooking spray.
  6. Separate the dough into squares (you should have 8 squares between the two tubes), pressing the diagonal perforations together, pictured below:Two cans of crescent rolls spread out in a flower pattern on a baking tray.
  7. Carefully spoon the meat and pepper mixture around in a ring on the dough, as pictured below:Seasoned beef and bell peppers spread in a ring on the dough.
  8. Repeat with the salsa:Salsa placed on top of the seasoned beef ring.
  9. Repeat with the cheese (not pictured, sorry).
  10. Fold the dough over the mixture toward the centre to seal the wreath, like so:The dough is folded over the meat, salsa and cheese toward the centre of the ring to make a wreath.
  11. Bake in the oven according to the dough instructions (or for about 10-12 minutes) but keep an eye on it. Once it starts getting golden brown, it’s  pretty much done. It should look something like this:The final product, fresh out of the oven.
  12. Carefully run a spatula under the wreath to dislodge it from the pan and transfer to a cutting surface. Cut into approximately 10 good-sized pieces:The wreath is cut!
  13. Serve with whatever fixings you prefer. Some sites suggest placing a bowl in the middle and serving the traditional taco fixings there. I served mine with a salad (in lieu of the lettuce you’d  normally have on a taco) and sour cream:A slice of the taco wreath served with sour cream and a spinach and berries salad.

Nutritional value per slice: 273 calories, 26g carbs, 14g fat, 14g protein, 640mg sodium, 6g fat

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