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Contest-Winning Beef Stuffed Crescents

 Contest-Winning Beef Stuffed Crescents
My neighbor makes these Beef-Stuffed Crescents using jalapenos instead of green chilis and calls them "rattlesnake bites!" I love that this recipe is so easy and has so few ingredients. I've made it for potlucks and family gatherings…and never have any leftovers. —Jennifer Bumgarner, Topeka, Kansas
24 ServingsPrep: 25 min. Bake: 15 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • In a large skillet, cook beef and chilies over medium heat until meat
  • is no longer pink; drain. Add cream cheese, cumin and chili powder.
  • Cool slightly.
  • Preheat oven to 375°. 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
  • 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Nutritional 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.

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Contest-Winning Beef Stuffed Crescents (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.