Sourdough Crescent Roll Taco Bake
My sourdough crescent roll taco bake is made completely from scratch, even down to the seasoning! It's so simple to make and one of my absolute favorites. You can customize it with your favorite taco toppings after baking.
Ingredients
Sourdough Crescent Rolls
- 1 cup all-purpose flour (I use organic, unbleached)
- 1/2 tsp fine sea salt
- 3 Tbsp cold stick butter (I use salted)
- 1/3 cup milk (I use whole milk but any works)
- 1 Tbsp raw honey
- 1/4 cup sourdough starter: fed or discard
Taco Bake
- 1/2 pound ground beef
- 1/2 of a yellow onion (or white onion)
- 1 1/4 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground cumin
- 1 1/4 tsp chili powder (salt-free)
- 2 Tbsp tomato paste
- 2/3 cup sour cream
- 1 cup shredded mild cheddar cheese
- 1 cup crushed tortilla chips
- Optional Toppings: shredded lettuce, diced tomatoes, salsa, sour cream, your favorites.
Instructions
Make the Sourdough Crescent Rolls
- Add flour, salt, butter (grated into pieces with a cheese grater or cut into small pea-sized pieces), milk, honey, and sourdough starter to a large mixing bowl. Stir to combine until dough begins to form.
- Use your hands to finish combining the shaggy mixture into a dough ball. (Moistness of your dough will depend on your starter's hydration. If it's not coming together, add in 1-2 Tbsp of milk. If it's too wet add 1-2 Tbsp four).
- Knead dough in the bowl for 30 seconds to bring it together. Set aside for now while we make the filling.
- OPTIONAL: You can ferment the dough (if doing this use fed starter) by covering the dough with a damp towel, Saran wrap, or a lid loosely. Let dough sit on the counter at room temperature to ferment for 12 hours or until doubled in size. Then continue the recipe or place dough in fridge for up to 2 days.
Make the Filling
- Warm a skillet over medium heat then add ground beef and diced onions. Stir and break beef down into smaller pieces while cooking on medium heat for 8-10 minutes. Drain grease when fully cooked.
- Add sea salt, black pepper, garlic powder, onion powder, ground cumin, chili powder, tomato paste, and sour cream to the skillet. Stir and warm over low heat until evenly combined. Remove from heat and set aside.
Assemble Taco Bake
- Preheat oven to 375 degrees Fahrenheit and either grease or line a stainless steel brownie pan (8x8 or 9x9) with parchment paper. You can use a small-medium casserole dish if desired, just add a couple of minutes to the bake time. Set aside.
- Roll crescent dough into a square a little bigger than the bottom of the pan you're using so it will cover the bottom and a little bit up the sides creating a crust.
- Place rolled out dough into prepared pan. Use your hands to help form it into the shape of the pan, going up the sides a little.
- Pour beef mixture into crust and smooth out so it’s spread evenly across, filling the crust.
- Add shredded cheese then crushed tortilla chips to the top.
- Bake at 375 degrees Fahrenheit for 20-25 minutes until fully baked.
- Remove from oven, let cool for a couple of minutes, then slice and add any toppings you desire. Enjoy!
Notes
Sourdough Baking Disclaimer - I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results may vary.
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A quick note: My recipes are created, tested, and loved in our home - never made with AI.