CHEESY BEEF CRESCENT ROLL PIE
Easy-peasy ground beef pie with crescent rolls!
Provided by Ashley DeStefano
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef and onion in a cast iron skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return to medium heat, add spaghetti sauce and diced tomatoes, and season with salt and pepper. Cook until thoroughly heated. Sprinkle with mozzarella cheese.
- Unroll crescent dough and arrange triangles over cheese in the skillet. Brush with butter; sprinkle with Parmesan cheese.
- Bake in the preheated oven until the crust is golden brown, about 20 minutes.
Nutrition Facts : Calories 448 calories, Carbohydrate 29.2 g, Cholesterol 66 mg, Fat 25 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 10.1 g, Sodium 942.8 mg, Sugar 11.4 g
EASY BEEFY CRESCENT SQUARES
I came up with these when I needed something quick and easy to make for supper. Hubby and I enjoy them and I hope you will too!
Provided by Loves2Teach
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Brown hamburger, drain, and add pasta sauce.
- Press 4 crescent rolls in the bottom of greased 8x8 pan, add meat/sauce mixture, cheese, and remaining 4 crescent rolls on top.
- Bake in preheated 350F oven for 12-15 minutes and enjoy!
EASY BEEFY CHEESY ENCHILADA CASSEROLE
Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.
Provided by Sunny Anderson
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350degrees F.
- For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
- For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
- To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.
EASY BEEFY CRESCENT SQUARE
Steps:
- Preheat oven to 375 degrees F. In large frying pan, brown beef with onion, salt, and pepper. Stir in mushrooms and sour cream.
- Separate crescent roll dough into 2 large rectangles. Place rectangles in ungreased 9x13 pan. Press over bottom and 1/2" up sides to form a crust. Spoon meat mixture into crust. Top with cheese slices.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRESCENT SQUARES
Make and share this Crescent Squares recipe from Food.com.
Provided by Amy in Hawaii
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove 1 package of crescent rolls from container unroll on an ungreased baking sheet. Press perforations together to seal.
- Cream together cream cheese, 1 cup sugar and vanilla.
- In a separate bowl combine 1/2 cup of sugar and 1 teaspoon cinnamon.
- Spread cream cheese mixture evenly on top of crescent rolls.
- Open the other container of crescent rolls. Unroll, and place on top of cream cheese filling.
- Press and pinch to seal edges of dough together.
- Brush top of pastry with melted butter and sprinkle with cinnamon sugar.
- Bake ate 350 degrees for 45 minutes or until golden brown.
Nutrition Facts : Calories 663.4, Fat 35.8, SaturatedFat 20.9, Cholesterol 127.9, Sodium 551.1, Carbohydrate 75.8, Fiber 2.7, Sugar 40.7, Protein 11.1
RASPBERRY CRESCENT SQUARES
Taken from Taste of Home's Holiday Recipe Card Collection 2008. "Refrigerated cresent roll dough makes preparing this lovely dessert a breeze. Guests will rave over the bars' flakey crust and fruity cheesecake-like flavor."
Provided by Shelby Jo
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
- Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
- Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.
EASY ARTICHOKE CRESCENT SQUARES
Great appetizers, served with soup, or for a yummy snack. These are so good and can be made quickly and easily. Created for RSC#11!
Provided by Sharon123
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F.
- Unroll dough into long rectangle in ungreased 13 x 9 inch pan; seal perforations. Press over bottom and 1/2 inch up sides to form crust. Sprinkle with Gouda cheese.
- Bake at 375*F. for 5 minutes.
- In small bowl, beat cream cheese until smooth. Add sour cream, red pepper flakes, salt and egg; blend well. Spread over partially baked crust.
- Top with shallots, artichoke hearts, and sundried tomatoes. Return to oven and bake an additional 13 to 19 minutes or until edges are deep golden brown and center is set.
- To serve, cut into squares. Serve warm or cold. Store in refrigerator.
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