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Crescent Roll Taco Spider

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Crescent Roll Taco Spider is a fun and spooky Halloween party appetizer made with crescent roll dough, seasoned taco beef, black beans, and melted cheese. Shaped like a giant spider with crispy crescent roll legs and a taco-filled center, this crowd-pleasing dish is as delicious as it is festive. Perfect for Halloween dinner ideas, themed snacks, or a fun family night!

Ingredients

  • For the filling:
  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2½ teaspoons kosher salt, divided
  • ¾ pound ground beef
  • 1 (14.5 oz) can black beans, rinsed and drained
  • ½ cup water
  • 4 teaspoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1½ cups shredded cheddar cheese
  • For assembly:
  • 3 (8-ounce) cans crescent roll dough
  • 2 cups shredded lettuce
  • ¾ cup chopped tomatoes
  • ¼ cup sour cream (plus more for serving)
  • 2 black olives (for eyes)
  • Olive oil spray (optional, for baking)

Instructions

  1. Make the filling: In a large skillet, heat oil over medium heat. Sauté onion, garlic, and ½ tsp salt until soft, about 5 minutes.
  2. Add ground beef and cook, breaking it apart, until browned, 4–5 minutes. Drain excess fat.
  3. Stir in black beans, water, chili powder, cumin, oregano, and remaining salt. Simmer 5 minutes until slightly thickened.
  4. Remove from heat and stir in shredded cheese. Let cool slightly.
  5. Assemble the spider: Preheat oven to 375°F (190°C). Line two baking sheets with parchment. For the body: Unroll 2 cans of crescent rolls. Separate into triangles and arrange on one baking sheet in a ring (tips pointing out, overlapping to form a 6″ center circle). Spoon taco filling over the overlapped dough. Fold tips over filling and tuck underneath to seal.
  6. For the legs: Unroll third can of crescent rolls. Fold in triangle tips slightly, then roll from long side to form thin rods. Shape into wide “V” spider legs and place on second baking sheet.
  7. Bake and decorate: Bake spider body on lower rack for 15–20 minutes, until golden and fully cooked. Bake legs on upper rack for 10–12 minutes. Cool slightly, then transfer body to a platter. Insert 4 legs into each side, gently wedging them into seams. Fill center with lettuce, tomatoes, and sour cream in stripes. Place black olives in sour cream for eyes. Serve warm with extra toppings on the side.

Notes

  • Use ground turkey or plant-based crumbles for a protein swap.
  • Include jalapeños or pepper jack cheese for heat.
  • Sprinkle crushed tortilla chips inside the crescent ring for extra crunch.
  • Prep filling or shape the spider in advance and bake just before serving.
  • Use a gluten-free crescent dough alternative for gluten-free option.

Nutrition

Find it online: https://cookedbymaya.com/crescent-roll-taco-spider/