Mini Crescent Burgers Recipe

Mini Crescent Burgers Recipe photo by Taste of Home

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A friend first brought these snacks to a Sunday school party. The original recipe called for pork sausage, but I substituted ground beef with taste-tempting results. - Pam Buhr, Mexico, Missouri.

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Mini Crescent Burgers Recipe

Prep: 20 min. Bake: 35 min.

Yield: 16 Servings

20 15 35

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 cup (4 ounces) shredded cheddar cheese
1 envelope onion soup mix
3 tubes (8 ounces each) refrigerated crescent rolls

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in cheese and soup mix; set aside.
Separate crescent dough into triangles; cut each triangle in half lengthwise, forming two triangles. Place 1 tablespoon of the beef mixture along the wide end of each triangle.
Roll up; place pointed side down 2 in. apart on ungreased baking sheets. Bake at 375° for 15 minutes or until golden brown. Yield: 4 dozen.

Mini Crescent Burgers can be assembled up to 2 hours in advance. Cover with plastic wrap and refrigerate until ready to bake.

Nutritional Facts 1 serving (3 each) equals 130 calories, 8 g fat (3 g saturated fat), 21 mg cholesterol, 327 mg sodium, 7 g carbohydrate, trace fiber, 8 g protein.

Originally published as Mini Crescent Burgers in Taste of Home Ground Beef Cookbook , p12

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Mini Crescent Burgers

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Reviewed on Mar. 27, 2012 by JCV4

These tasted great! A little salty using the onion soup mix, but super easy to make. Instead of making them as appetizers, I made them using the whole triangle of the crescent and we had them as the main course. Thanks for the recipe!