Beef-Stuffed Crescents
“My neighbor makes this recipe using jalapenos instead of green chilis and calls it “rattlesnake bites”! notes Jennifer Bumgarner of Topeka, Kansas. "I love that it's so easy and has so few ingredients. I've made this for potlucks, family gatherings…and never have any leftovers.”
24 ServingsPrep: 25 min. Bake: 15 min.
Ingredients
- 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.
Nutrition Facts: 1 roll equals 175 calories, 11 g fat (4 g saturated fat), 20 mg cholesterol, 282 mg sodium, 12 g carbohydrate, trace fiber, 6 g protein.