Sunday, August 26, 2012

Ground Beef Crescent Rolls

  • 1 pound ground beef
  • 1 can (4 ounces) chopped green chilies
  • 1 package (8 ounces) cream cheese, cubed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 3 tubes (8 ounces each) refrigerated crescent rolls
  • Directions

    • In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly.
    • 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 in. apart on ungreased baking sheets. Bake at 375° for 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.
    I have made these an appetizer for bunco.  I don't think they would freeze well but I have never tried.


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