I remember when I first had a Taco Ring at a party many years ago. I also remember thinking it was magical! How could it not be delicious when you combine those buttery crescent rolls with taco fillings, right?
Right! So glad we can agree on that. Even though the days of eating crescent rolls are long gone for me, I have hated the thought of saying a permanent “goodbye” to that taco ring!
I think I had a flash of genius here when I figured this recipe out but others might say it was just a lucky idea driven by hunger. Hey, whatever it was I love it. I am glad I thought of it and I am also thankful for the “Fat Head” pizza crust recipe that makes this Taco Roll possible.
This recipe uses a modified version of that dough which helps make this recipe low carb, Keto friendly, gluten-free, grain-free and Trim Healthy Mama “S”.
The dough that takes the place of the crescent rolls is inspired by the Fat Head Pizza crust recipe which you can find here.
I made a couple tweaks like adding in some taco seasonings and using two varieties of cheese versus just the mozzarella. You may wonder why I use two different kinds of cheese but I thought adding the cheddar would taste good flavor.
But the texture that the mozzarella gives the dough is awesome. So using the combo of both seemed to do just the trick.
The most time-consuming part of this ring will be making your dough triangles and building your ring. It takes a bit of patience.
Making the Taco Ring.
To begin, make your dough, then roll it out between two pieces of wax paper, that you’ve sprayed with cooking spray. Roll your dough into a large thin circle. Be careful not to get it to thin though. You don’t want the dough tearing when you transfer it.
After you have your large circle rolled out you can use a knife or pizza cutter to make the triangle shapes that will form the ring. This dough recipe should make you about fifteen triangles.
I find using the pizza cutter works best for me. These dough triangles should resemble the shape of those crescent rolls used in the original versions.
After cutting all your triangles you can begin to lay them out onto a cookie sheet lined with parchment paper. As you lay your triangles in a circle take care to make sure to have the wider part of each triangle overlapping. You want your skinnier ends of the triangles pointed to the outside of your pan.
As you overlap your wide ends with your fingers press them together slightly so the dough will stay together during baking. The main thing to remember while building your ring is to leave enough space on the wider ends for your filling. Once you have built your ring, begin adding your filling around the wide section of the dough.
After you have added all your filling carefully fold the pointed ends of your triangles over the filling. Brush the ring with some melted butter if you want a lovely color and place it into a preheated 400-degree oven.
Bake the Taco Ring for about 20-25 minutes. Once it is baked you can let the ring sit and cool for about 5 minutes before serving. Top with your favorite taco fixing and enjoy.
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A flavorful taco filling wrapped in a flaky low carb and gluten free pastry dough. This is a low carb version of a classic recipe made with crescent rolls.
For the Dough
- 1 1/2 cups of Almond flour
- 1 1/2 cups of shredded cheddar
- 1 1/2 cups of shredded mozzarella
- 2 oz of cream cheese
- 1 large egg, slightly beaten
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
For the Filling
- 1 pound of ground beef, browned and drained
- 1/2 cup of sour cream
- 1/4 cup salsa
- 1/4 cup chopped green onions
- 2 tablespoons of low carb taco seasoning
- For the filling, add the ground beef and seasoning in a pan and cook until done. Drain off any excess fat off the meat.
- Mix the salsa, sour cream, and green onions into the meat and set it aside while working on your dough.
- To make your dough place your two shredded cheeses along with the cream cheese into a microwave safe bowl and heat for 1 minute.
- Remove the bowl and stir the cheese mixture. Return it to the microwave and cook it for about 30-45 seconds and stir again. If you cheese is easily stirred and combined you are ready to do the next step. You may need another 15 seconds if it isn't soft enough.
- Next add in the beaten eggs, the almond meal/flour and spices to the melted cheeses.
- Stir the dough mixture well until all your ingredients are well combined and it looks like a well formed dough ball. It will be a stiff dough.
If you have too hard of a time mixing in your almond meal/flour or the dough begins to get too hard while you work, you can put it back in the microwave for about 30 seconds to make it easier to work with again.
- Once you have your dough ready, let it rest for 5 minutes. Then roll your dough out between two pieces of wax paper that you have sprayed with cooking spray. You want your dough circle to be thin, but not so thin that you can't work with the triangles without breaking them.
- Next, take a knife or pizza cutter and cut your circle into 15 triangles. I find a pizza cutter works best.
- After you have all your triangles cut, start placing them onto a large cookie sheet that has been lined with parchment paper or sprayed really well with cooking spray. As you lay the triangle onto the cooking sheet make sure the points are pointing to the out side, and that you are overlapping the wide ends of the triangles.
- Press the overlapped ends of the dough together lightly with your hands. This will been where your filling will sit and it will prevent your dough from coming apart while baking.
- Now that the triangles are laid out, add your filling to the inner ring and gently fold the pointed ends over filling.
- When you have your Taco Ring completed, slide it into a preheated 400 degree oven and bake it for 25 minutes.
- Let the Taco Ring set for 5 minutes before slicing. Serve with your favorite taco toppings.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!