Steak and Blue Cheese Crescents Recipe

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Steak and Blue Cheese Crescents Recipe
Steak and Blue Cheese Crescents Recipe photo by Taste of Home
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Steak and Blue Cheese Crescents Recipe

Read Reviews
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Grilled steak, blue cheese and bacon make my crescents some of the heartiest, most satisfying starters you'll ever eat. I roll up the filling in wedges of refrigerated pie pastry. —Kelly Williams, Forked River, New Jersey
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 tablespoon butter, softened
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon seasoned salt
  • 1 beef ribeye steak (12 ounces)
  • 2/3 cup finely chopped walnuts
  • 1/3 cup crumbled blue cheese
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon pepper
  • 1 sheet refrigerated pie pastry
  • 4 thick-sliced bacon strips, cooked and crumbled
  • 1 green onion, thinly sliced
  • 1 tablespoon 2% milk
  • 2 teaspoons grated Parmesan cheese

Directions

In a small bowl, combine the butter, coarse pepper and seasoned salt. Rub over each side of steak.
Grill, uncovered, over medium heat or broil 4-in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to a cutting board; cover and let stand for 5 minutes. Cut into 12 slices.
Meanwhile, in a small bowl, combine the walnuts, blue cheese, parsley and pepper. On a lightly floured surface, roll dough into a 12-in. circle. Spread with walnut mixture; cut into 12 wedges.
Top each wedge with a steak slice, bacon and onion. Roll up wedges from the wide ends and place point side down 2 in. apart on a greased baking sheet. Curve ends to form crescents. Brush with milk; sprinkle with Parmesan cheese.
Bake, uncovered, at 425° for 14-16 minutes or until golden brown. Serve immediately. Yield: 1 dozen.
To make ahead: Cook and crumble bacon and grill steak a day ahead; cover and refrigerate. Bake as directed.
Originally published as Steak and Blue Cheese Crescents in Taste of Home Christmas Annual Annual 2013, p7

Nutritional Facts

1 appetizer: 229 calories, 17g fat (6g saturated fat), 29mg cholesterol, 291mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 9g protein.

  • 1 tablespoon butter, softened
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon seasoned salt
  • 1 beef ribeye steak (12 ounces)
  • 2/3 cup finely chopped walnuts
  • 1/3 cup crumbled blue cheese
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon pepper
  • 1 sheet refrigerated pie pastry
  • 4 thick-sliced bacon strips, cooked and crumbled
  • 1 green onion, thinly sliced
  • 1 tablespoon 2% milk
  • 2 teaspoons grated Parmesan cheese
  1. In a small bowl, combine the butter, coarse pepper and seasoned salt. Rub over each side of steak.
  2. Grill, uncovered, over medium heat or broil 4-in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to a cutting board; cover and let stand for 5 minutes. Cut into 12 slices.
  3. Meanwhile, in a small bowl, combine the walnuts, blue cheese, parsley and pepper. On a lightly floured surface, roll dough into a 12-in. circle. Spread with walnut mixture; cut into 12 wedges.
  4. Top each wedge with a steak slice, bacon and onion. Roll up wedges from the wide ends and place point side down 2 in. apart on a greased baking sheet. Curve ends to form crescents. Brush with milk; sprinkle with Parmesan cheese.
  5. Bake, uncovered, at 425° for 14-16 minutes or until golden brown. Serve immediately. Yield: 1 dozen.
To make ahead: Cook and crumble bacon and grill steak a day ahead; cover and refrigerate. Bake as directed.
Originally published as Steak and Blue Cheese Crescents in Taste of Home Christmas Annual Annual 2013, p7

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hasina1234 User ID: 8177367 215744
Reviewed Dec. 23, 2014

"looks good but lactose intolerant"

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