BEEF AND CHEESE STUFFED CRESCENT ROLLS
This is so easy and one of my dh favorites. I know the mayo may sound a little weird but it holds the meat together well. Serve this with yellow rice and enjoy the chicken gravy. This dish is very elegant is presentation.
Provided by Parkers Mom
Categories One Dish Meal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Brown beef and season with a dash of garlic powder, salt and pepper.
- Drain grease.
- Stir in mayonnaise.
- Combine cream of chicken soup and milk and heat until smooth.
- Separate each roll and spoon 1 tsp of meat mix onto wide end of roll and sprinkle with cheese.
- Roll up.
- Spray Pyrex dish with Pam.
- Spread enough of soup mix to cover bottom of dish.
- Place crescent rolls in dish.
- Pour approximately 2/3 of soup mix over crescent rolls.
- Sprinkle rolls with remaining meat mix and cheese.
- Pour remaining soup mix over rolls.
BEEF STUFFED CRESCENT ROLLS
This is a very good appetizer that I have taken to potlucks and everyone loved them.
Provided by Karla Everett
Categories Other Appetizers
Time 35m
Number Of Ingredients 6
Steps:
- 1. In a skillet brown hamburger and chili's over medium heat until beef is no longer pink ; drain off grease.
- 2. Add cream cheese , cumin and chili powder , cool slightly.
- 3. Separate crescent roll dough into 24 triangles.
- 4. Place 1 TBS. of meat mixture along the short end of ea. triangle ; carefully roll up.
- 5. Place point side down 2" apart on an ungreased baking sheets.
- 6. Bake @ 375° for 11-14 minutes or until golden brown.
- 7. Serve warm.
CONTEST-WINNING BEEF STUFFED CRESCENTS
My neighbor makes these crescents using jalapenos instead of green chiles and calls them "rattlesnake bites!" I love that this recipe is so easy and has so few ingredients. I've made bundles for potlucks and family gatherings-and I never have any leftovers. -Jennifer Bumgarner, Topeka, Kansas
Provided by Taste of Home
Categories Appetizers Lunch
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef and chiles 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 side 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.
Nutrition Facts : Calories 175 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 282mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
BEEF-STUFFED CRESCENTS RECIPE - (4.5/5)
Provided by june
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef and chilies over medium heat until the meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly. Separate the crescent dough into 24 triangles. Place 1 tbsp 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 at 375 degrees for 11-14 minutes or until golden brown. Serve warm.
BEEF-STUFFED CRESCENTS
my kids love this one
Provided by Patricia Frady
Categories Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- 1. In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain.
- 2. Add the cream cheese, cumin, and chili powder; mix well. Cool slightly.
- 3. Seperate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.
- 4. Place point side down 2-inches apart on ungreased baking sheet. Bake at 375-degrees for 11 - 14 minutes or until golden brown. Serve warm.
BEEF-STUFFED CRESCENTS
Make and share this Beef-Stuffed Crescents recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 40m
Yield 32 appetizers, 32 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the pickle relish, garlic, salt, chili powder, pepper and sugar; set aside.
- Unroll crescent dough and separate into triangles.
- Cut each in half lengthwise, forming two triangles.
- Place 1 T beef mixture and some cheese along the wide end of each triangle, carefully roll up.
- Place point side down 2 inches apart on ungreased baking sheets.
- Bake at 375 degrees for 11-15 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 78.1, Fat 3.1, SaturatedFat 1.4, Cholesterol 17.7, Sodium 135, Carbohydrate 7.8, Fiber 0.6, Sugar 0.8, Protein 4.4
BEEF AND RICE STUFFED BELL PEPPERS
Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
- Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
- Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
- Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
- Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g
CLASSIC BEEF STUFFED PEPPERS
Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation.
Provided by Barry LaRoche
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
- Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
- Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
- Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.
Nutrition Facts : Calories 595.1 calories, Carbohydrate 53.4 g, Cholesterol 183.3 mg, Fat 25.7 g, Fiber 8.3 g, Protein 34.9 g, SaturatedFat 9.7 g, Sodium 1404.9 mg, Sugar 23.9 g
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