Beef Stuffed Crescent Rolls Recipes

Steps:

• In a large skillet, cook beef and chiles over medium heat until meat is no longer pink; drain. Add cream cheese, cumin and chili powder. Cool slightly., Preheat oven to 375°. Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short side of each triangle; carefully roll up. , Place point side down 2 in. apart on ungreased baking sheets. Bake 11-14 minutes or until golden brown. Serve warm.

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the cheese, pickle relish, salt, chili powder, pepper and sugar; set aside. , Unroll crescent dough and separate into triangles. Cut each in half lengthwise, forming two triangles. Place 1 tablespoon beef mixture along the wide end of each triangle; carefully roll up. , Place point side down 2 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 425°F.
• Brown beef and season with a dash of garlic powder, salt and pepper.
• Drain grease.
• Stir in mayonnaise.
• Combine cream of chicken soup and milk and heat until smooth.
• Separate each roll and spoon 1 tsp of meat mix onto wide end of roll and sprinkle with cheese.
• Roll up.
• Spray Pyrex dish with Pam.
• Spread enough of soup mix to cover bottom of dish.
• Place crescent rolls in dish.
• Pour approximately 2/3 of soup mix over crescent rolls.
• Sprinkle rolls with remaining meat mix and cheese.
• Pour remaining soup mix over rolls.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets.
• Mix ground turkey with onion, onion soup mix, parsley, garlic, salt, and pepper. Form mixture into about 48 small meatballs.
• Open 1 package of crescent rolls, keeping the other refrigerated. Separate dough along dotted lines. Cut each triangle into thirds. Place a meatball in the middle of each, stretch and wrap the dough around it, and pinch to seal. Place stuffed rolls seam-side down onto one of the prepared cookie sheets.
• Repeat with the second roll of crescent dough and remaining meatballs. Whisk egg in a bowl. Brush egg wash over each roll.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads at least 160 degrees F (71 degrees C), 20 to 25 minutes. Serve warm.

Steps:

• Heat oven to 375 degrees.
• In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain grease.
• Add the cream cheese, cumin and chili powder.
• Separate crescent dough into 24 triangles.
• Place 1 Tablespoon of beef mixture along the short end of each triangle; carefully roll up.
• Place point side down 2 inches apart on ungreased baking sheets. Bake for 11-14 minutes or until golden brown.
• Serve warm.