Beef Cheese Crescent Food

4-INGREDIENT GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350°F (180°C).
• Spray an 11 x 7-inch baking dish with cooking spray. You can also use a 9 x 13-inch dish -- it will just yield a slightly thinner crust and beef layer. Either works well, though!
• Unroll crescent roll dough and press into the bottom of the prepared dish to form a crust. Set aside.
• In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain any grease from the skillet.
• Stir in 1 cup of salsa.
• Spoon beef mixture over the crescent roll dough. Sprinkle with grated cheese.
• Bake for 20 minutes, or until crust is golden brown. Cut into squares and serve.

ROAST BEEF AND CHEESE CRESCENT ROLL RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together cream cheese, mayonnaise, and ketchup. Stir in roast beef, cheddar cheese, and garlic powder. Mix well and set aside.
• Unroll the crescent roll dough and separate into triangles.
• Spread each triangle with cream cheese mixture, leaving a border around the edge. Roll up to form crescent rolls.
• Place rolls on a large baking sheet. Bake for approximately 12 minutes, or until golden brown.
• After baking, allow to cool on baking sheet for a few minutes before removing.

BACON CHEESEBURGER CRESCENT RING

Steps:

• Preheat oven to 375 degrees F. Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Set aside.
• Cook the bacon in a large skillet over medium-high heat until golden and crispy, 3 to 4 minutes per side. Drain all but 1 tablespoon of bacon drippings from the skillet. Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add in the ground beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking the meat up with a wooden spoon and scraping up any brown bits in the pan, until golden brown in spots and cooked through, 5 to 6 minutes. Transfer to a medium bowl and let cool slightly, about 15 minutes. Stir in 3/4 cup of the ketchup sauce.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the beef mixture over the short ends of the triangles closest to the ramekin. Cover the beef with the cheese slices. Top the cheese with the pickle slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the pickle slice). Repeat with the remaining triangles (there will be some gaps where you can see the beef mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the ring with butter and sprinkle on the sesame seeds. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with the remaining ketchup sauce.

CONTEST-WINNING BEEF STUFFED CRESCENTS

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.

CHEESY BEEF CRESCENT ROLL PIE

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.

BEEF NACHO CRESCENT BAKE

Steps:

• Set oven to 375 degrees.
• Grease a 13 x 9-inch baking dish.
• In a large skillet cook the ground beef with onion, garlic and green bell pepper (if using) until beef is browned; drain fat.
• Add in salt, pepper, chili powder, cumin and oregano and Parmesan cheese; cook stirring for 2 minutes longer; remove the skillet from heat.
• In a bowl whisk together the cheese soup and milk; set aside.
• Separate the crescent dough into 4 rectangles; press perforations together firmly.
• Roll each rectangle to 8x4 inches.
• Cut each rectangle in half crosswise to form 8 (4-inch) squares (use a pizza cutter for this!).
• Spoon about 1/4 cup beef mixture into center of each square.
• Lift 4 corners of the dough up over the filling to meet in the center; pinch and twist firmly to seal.
• Place the squares into the prepared baking dish.
• Drizzle the soup/milk mixture around the squares in the baking dish.
• Bake uncovered for about 20-25 minutes, or until the crusts are golden brown.
• Remove from oven and sprinkle the grated cheese over each square and return to oven for 5 minutes or until the cheese melted.

BEEF AND CHEESE STUFFED CRESCENT ROLLS

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.

ITALIAN CRESCENT ROLL CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Layer the cooked pasta in the bottom of the baking dish.
• In a fry pan, brown the ground beef, onion and garlic until the beef is no longer pink; drain fat.
• Add in the 2-3 tbsp grated Parmesan cheese; mix to combine.
• Spread the cooked ground beef mixture over the cooked pasta in the dish.
• Spread the tomato sauce on top of the ground beef, then sprinkle with the dry spaghetti mix.
• Spread the sour cream over all, and top with the grated mozzarella cheese.
• Unroll the crescent roll dough, and spread over the mozzarella cheese.
• Drizzle with the melted butter and sprinkle with 1/3 - 1/2 cup grated Parmesan cheese.
• Bake for 25 minutes.

BEEF & CHEESE CRESCENT

Steps:

• On an ungreased cookie sheet flatten crescent rolls and firmly press seams together to fit the size of standard cookie sheet.
• Next in skillet brown beef, adding onions just before done. Drain meat and onion mix, and add BBQ sauce to meat and onions. Pour in middle of crescent rolls length wide. Open Kraft Cheese Singles and lay on top of BBQ meat mixture. Fold crescent rolls to cover meat mixture and pinch closed on the ends.
• Bake in 425 preheated oven for 25 minutes. Remove and let set 10 minutes before cutting to serve.

MAGGIE'S CRESCENT ROLL CASSEROLE

Steps:

• Preheat oven to 450 degrees F.
• Bake tater tots on a baking sheet for about 8 minutes.
• While potatoes are baking, melt butter in a large skillet. Saute mushrooms,onion and garlic about 4 minutes. Remove from skillet.
• In same skillet brown ground beef.Mix in mushrooms, onion and garlic. Add sour cream,cream cheese and seasoning.Mix well and remove from heat.
• Reduce oven temperature to 350 degrees F.
• Place 1/2 crescent rolls in bottom of 9 x 9 pan leaving the dough in the rectangle shape. Seal seams together.
• Place potato rounds on top of crescent rolls. Put meat mixture on top of potato rounds. Add shredded cheese. Top with remaining crescent rolls again leaving dough in rectangle shape and sealing seams.
• Bake for about 25 minutes or until golden brown.
• Enjoy.

BEEF AND CHEESE CRESCENT SNACKS

Steps:

• Heat oven to 375.
• Separate dough into 4 rectangles.
• Firmly press perforations to seal.
• Spread about 1 tablespoon of the dip evenly over each rectangle to within 1/4 inch of edges.
• Top evenly with beef, roasted peppers and cheese. Trim beef if necessary.
• Starting with long side, roll up each rectangle; pinch edges to seal.
• Place rolls on ungreased cookie sheet.
• Bake at 375 for 14 to 20 minutes or until golden brown.
• Cool 3 minutes; remove from cookie sheet.
• Cut each roll into 6 slices.
• Serve warm with remaining 1/4 cup dip.

CORNED BEEF CRESCENT ROLL-UPS

Steps:

• Preheat oven to 425 degrees.
• Combine cheese, onion and corned beef. Place mixture in crescent rolls, roll up and place in greased casserole dish, seam side down.
• Bake for 10-12 minutes at 425 degrees.