Back to Mini Crescent Burgers

Print Options


Card Sizes

Mini Crescent Burgers Recipe

Mini Crescent Burgers Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch YIELD:16 servings


  • 1 pound ground beef
  • 1 cup shredded cheddar cheese
  • 1 envelope onion soup mix
  • 3 tubes (8 ounces each) refrigerated crescent rolls


  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in cheese and soup mix; set aside.
  • 2. 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.
  • 3. 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.

Recipe Note

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

Nutritional Facts

3 each: 130 calories, 8g fat (3g saturated fat), 21mg cholesterol, 327mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 8g protein.

Reviews for Mini Crescent Burgers

Sort By :

Average Rating
Reviewed Jul. 17, 2016

"I made them with moose burger, added some fried onions, a bit of mustard , ketchup salt, pepper, garlic salt and decreased the onion soup mix. AWESOME! Thanks for the inspiration."

Reviewed Jan. 24, 2014

"good recipe"

Reviewed Nov. 21, 2013

"I loved but the kids didn't."

Reviewed Mar. 27, 2012

"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!"

Loading Image