The WW Taco-Stuffed Crescent Rolls are delicious and tasty. We made this recipe with crescent roll dough, ground beef, low-sodium taco seasoning, diced tomatoes with green chiles, cheddar cheese, water, and Mexican blend cheese. This recipe contains 16 grams of protein and 280 calories per serving. These rolls are ready to serve in just 30 minutes. Store these WW Taco-Stuffed Crescent Rolls for four days in the refrigerator. You may serve them with mild chunky salad, iced unsweetened tea, Spanish rice, Mexican street corn salad, or fresh guacamole.
STATS:
- Preparation time: 15 minutes
- Serving size: 1 stuffed crescent roll
- Cooking time: 15 minutes
- Cuisine: Tex-Mex
- Total time: 30 minutes
- Course: Main
- Diet: Weight Watchers
- Calories: 280 kcal
- Serving: 8
EQUIPMENT:
- Large skillet
- Baking paper
- Wooden spoon
- Baking sheet
- Measuring cups and spoons
INGREDIENTS:
- 1 can refrigerated crescent roll dough
- Half cup shredded Mexican blend cheese
- 1 lb lean ground beef
- Two tbsp water
- 1 packet low-sodium taco seasoning
- Half cup diced tomatoes with green chiles
- 1 cup shredded reduced-fat cheddar cheese
INGREDIENT NOTES:
CRESCENT ROLL DOUGH:
- It provides a buttery and handy wrapping for baking them until browned. This dough saves a significant amount of time and speeds up the recipe. You may use homemade whole wheat dough if you like.
GROUND BEEF:
- Beef absorbs taco flavors well without adding fat. Using lean ground beef keeps the recipe light and low in calories. You can use ground turkey or chicken instead.
TACO SEASONINGS:
- It has a genuine and tangy taco flavor to the meat. You can substitute chili powder, garlic powder, cumin, paprika, and onion powder.
DICED TOMATOES WITH GREEN CHILIES:
- They offer a fresh, tangy flavor and moisture in the recipe. As an alternative, you might use mild green salsa.
SHREDDED MEXICAN CHEESE:
- Mexican cheese incorporates a variety of flavors to enhance the overall profile. You might also use Cotija cheese instead.
INSTRUCTIONS:
- First, warm the oven to 375°F and grease the sheet lightly.
- Brown the beef on moderate heat in the skillet, then drain the extra grease.
- Stir in taco seasoning, diced tomatoes with green chiles, and 2 tbsp water in the skillet.
- Simmer the ingredients for 3 minutes then separate the dough into individual triangles.
- Put a generous amount of warm taco meat mixture and sprinkle shredded cheese on the wide side of the triangle.
- Roll the triangles tightly from the wide base to the point and seal the edges.
- Place the rolled crescents on the sheet with a little space between them.
- Bake the rolls for 15 minutes, then sprinkle extra cheese on top and serve.
TIPS:
- Include lean ground beef to prevent the dough from becoming mushy.
- Pinch the seams of the rolls tightly to keep the filling from leaking while baking.
- For best results, allow the meat mixture to cool for a few minutes before adding it to the dough.
- To ensure that the triangles roll smoothly and do not explode, avoid overfilling them.
STORAGE INFORMATION:
FRIDGE:
- Store the taco-stuffed rolls in a closed box for four days.
FREEZER:
- Freeze the baked and cooled rolls in the container for 2 months.
FAQs:
Can I make these rolls earlier?
- Yes, you can store the constructed rolls in the refrigerated and bake when ready to serve.
How will I know if the rolls are fully cooked?
- When the crescent rolls are entirely cooked, they will be a deep golden brown.
What is a suitable substitute for beef?
- To achieve better results, substitute ground chicken or turkey.
Are the rolls spicy?
- They’re light and spicy due to the green chilies.
NUTRITIONAL INFORMATION:
Calories: 280
Net carbs: 18 g
Iron: 2 mg
Total carbs: 20 g
Vitamin A: 450 IU
Fiber: 2 g
Calcium: 150 mg
Protein: 16 g
Sodium: 520 mg
Potassium: 280 mg
Weight Watchers Points: 3 Points