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Beef Crescent Loaf
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1-1/2 pounds ground beef
1/2 cup chopped onion
3/4 cup chopped green pepper
2 cans (11 ounces each) condensed cheddar cheese soup, undiluted
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (8 ounces) refrigerated crescent rolls
1/2 cup shredded cheddar cheese
In a skillet, brown ground beef with onion; drain. Stir in green pepper, soup,
Worcestershire sauce, salt and pepper; set aside. On an ungreased baking
sheet, separate crescent dough into 2 large rectangles. Join the longer sides
together. Press edges and perforations together to form a 12-in. x 7-in.
rectangle. Spread half of the meat mixture down the center of the rectangle to
within 1-in. of edges. Set aside meat mixture. Fold longer sides of dough over
meat mixture to center; seal ends. Bake at 375° for 15 minutes. Remove
from oven and spoon remaining meat mixture down center of loaf. Sprinkle with
cheddar cheese; bake 10 minutes longer or until loaf is golden brown and cheese
is melted.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |