Easy Beefy Crescent Squares Food

BEEFY NACHO CRESCENT BAKE RECIPE

Steps:

• Preheat oven to 375F
• In a large skillet cook the ground beef and onion until burger is no longer pink inside. Drain if needed. Stir in the cumin, oregano and chili powder and cook for another 2 minutes. Set aside.
• In a medium size, bowl mixes together the milk and soup until smooth. Spray a 9 x 13 casserole dish with cooking spray and pour the soup mixture into the casserole dish.
• Roll the crescent roll dough out on a floured surface and separate dough into 4 rectangles and then press the perforations together to combine any seams.
• Using a rolling pin roll each piece out to about 4 x 8 inches and then cut them in half to equal 4-inch squares.
• Place about a 1/ 4 cup meat mixture in the center of each square. Pull the 4 corners up and then pinch and twist to seal the dough. Arrange the filled squares in the casserole dish on the soup mixture.
• Bake uncovered for 20-25 minutes or until golden brown. Sprinkle the shredded cheese over the top and continue baking until cheese is melted.
• Serve Hot-serves 4

CROISSANTS

Steps:

• In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.
• Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.
• Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside.
• Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
• Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn".
• Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn.
• After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.
• I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
• To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.
• Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.

EASY TOBLERONE SQUARES

Steps:

• Preheat oven to 350°F.
• Butter a 13"x 9" pan.
• Combine sugar and melted butter.
• Add flour and mix with fingers until crumbly.
• Add mixture to pan and press down firmly.
• Bake for 20 minutes or until golden.
• Remove pan from heat.
• Pour condensed milk on top of crust.
• Add cut chocolate bar pieces on top of milk.
• Sprinkle chocolate chips between the chocolate pieces.
• Bake for an additional 20 minutes.
• Remove from heat.
• With a knife, swirl melted chocolate on the surface to create a marble effect.
• Let cool until set.
• Refrigerate for 2 hours.
• Cut into pieces before serving.

RASPBERRY CRESCENT SQUARES

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.

BROCCOLI-CHEESE CRESCENT SQUARES

Steps:

• Heat oven to 350 degrees.
• Lightly grease a cookie sheet.
• Cook the rice in 1/2 cup water as directed on the package.
• In a medium bowl, combine the cooked rice, broccoli in cheese sauce, 1/4 cup grated Parmesan cheese, salt, pepper and pepper; mix well.
• Separate the dough into 4 rectangles.
• Firmly press perforations to seal.
• Press each to form a 6x3-inch rectangle.
• Mound generous 1/3 cup of broccoli mixture evenly onto one end of each dough rectangle.
• Fold and strech dough over the filling; press the edges to seal well (squares will be very full).
• With a fork, crimp the edges.
• Place on a cookie sheet.
• Brush with melted butter, sprinkle with 2 Tbsp of Parmesan cheese.
• Bake for 19-24 minutes, or until golden brown.
• ***NOTE***to quickly thaw frozen broccoli package, cut small slit in the center pouch; microwave on HIGH for 2-3 minutes, or until thawed.

SAUSAGE AND CHEESE CRESCENT SQUARES

Steps:

• Heat oven to 375°F
• Unroll 1 can of dough into 2 long rectangles and place in ungreased 13x9-inch (3-quart) glass baking dish, press over bottom and 1/2 inch up sides to form crust.
• Brown sausage and onion in large frying pan over medium heat until thoroughly cooked, remove sausage from the frying pan and discard the fat.
• Add cream cheese to same frying pan and cook over low heat until melted.
• Add cooked sausage, stir to coat, add the chopped sage if using.
• Spoon evenly over crust in baking dish and sprinkle with the cheese.
• Unroll the second can of dough on work surface.
• Press to form 13x9-inch rectangle, firmly press perforations to seal and carefully place over cheese.
• Bake for 20 to 25 minutes or until golden brown.
• Cool for 10 minutes then cut into squares.

BEEFY RICE SQUARES

Steps:

• In a large bowl, combine the beef, onion, 1/2 cup tomato sauce, bread crumbs, salt and pepper. Press into a greased 8-in. square baking dish., In another large bowl, combine the rice, cheese and remaining tomato sauce. Pour over meat mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until rice is tender. Let stand for 5 minutes before cutting.

EASY BEEFY CRESCENT SQUARES

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 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.

BEEFY NACHO CRESCENT BAKE

Steps:

• 1. Preheat oven to 375 degrees. Spray 13 by 9-inch baking dish with nonstick cooking spray. Season beef and onion with salt and pepper. Brown beef and onion in large skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat. Stir in chili powder, cumin and oregano. Cook and stir 2 minutes; remove from heat. Stir together soup and milk in medium bowl; pour evenly into bottom of prepared dish.
• 2. Separate crescent dough into 4 rectangles; press perforations together firmly. Roll each rectangle out to 8 by 4 inches. Cut each rectangle in half crosswise to form 8 (4-inch) squares. Spoon about 1/4 cup beef mixture into center of each square. Lift 4 corners of dough up over filling to meet in center; pinch and twist firmly to seal. Place squares in prepared dish.
• 3. Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving; sprinkle with cilantro, if desired. Serve with salsa, if desired. Serving consists of 2 filled squares. Serves 4 people.