Beef Crescent Loaf Recipe

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Try this family-pleasing recipe and serve it with a salad and raw vegetable sticks.—Mabel Billington, Mayville, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings


  • 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 tube (8 ounces) refrigerated crescent rolls
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

408 calories: 1 each, 24g fat (10g saturated fat), 72mg cholesterol, 1043mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 27g protein .


  1. In a large skillet, brown ground beef and onion over medium heat until meat is no longer pink; drain. Stir in the green pepper, soup, Worcestershire sauce, salt and pepper; set aside.
  2. 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.
  3. 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. Yield: 10-12 servings.
Originally published as Beef Crescent Loaf in Country Ground Beef 1993, p55

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Reviewed Oct. 2, 2015

"Great flavor but the crescents become a soggy mess under the beef mix. We used 2 pounds of ground beef with 2 cans of crescent rolls and the recipe turned out perfect. Less meat mix piled in one place."

Reviewed Dec. 2, 2014

"Really good one"

Reviewed Dec. 2, 2014

"Nice Recipe"

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