Beef Stuffed Crescents Recipes

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:

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

Steps:

• Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
• Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

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:

• 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.

Steps:

• In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the pickle relish, garlic, 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 T beef mixture and some cheese along the wide end of each triangle, carefully roll up.
• Place point side down 2 inches apart on ungreased baking sheets.
• Bake at 375 degrees for 11-15 minutes or until golden brown.
• Serve warm.