Beef-Stuffed Crescents

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.

Ingredients

• 1 pound ground beef
• 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

Directions

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

Nutrition 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.