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Beef Crescent Loaf

 Beef Crescent Loaf
Try this family-pleasing recipe and serve it with a salad and raw vegetable sticks.—Mabel Billington, Mayville, Wisconsin
6 ServingsPrep: 15 min. Bake: 25 min.


  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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

2 of 2

Beef Crescent Loaf (continued)

Directions (continued)

  • 10 minutes longer or until loaf is golden brown and cheese is
  • melted. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 each) equals 408 calories, 24 g fat (10 g saturated fat), 72 mg cholesterol, 1,043 mg sodium, 22 g carbohydrate, 1 g fiber, 27 g protein.