Crescent Burgers Recipe 445

CRESCENT BURGERS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Brown and drain ground beef in a skillet. In medium bowl mix browned ground beef and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes until golden brown.

MINI CRESCENT BURGERS

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the cheese and soup mix; set aside. 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. Roll up; place pointed side down 2 in. apart on ungreased baking sheets. Bake at 375°: for 15 minutes or until golden brown.

MINI CRESCENT BURGERS

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the cheese and soup mix; set aside. 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. Roll up; place pointed side down 2 in. apart on ungreased baking sheets. Bake at 375°: for 15 minutes or until golden brown.

ALMOND CRESCENTS

Steps:

• Preheat oven to 325°F.
• Grease a cookie sheet.
• Blend flour, almonds, sugar and vanilla sugar together on a pastry board.
• Cut the cold butter into small pieces over the dry ingredients.
• Quickly work all the ingredients together into a smooth dough.
• Shape the dough into pencil sized rolls.
• Cut the rolled dough into 2 inch pieces.
• Place the dough on the prepared cookie sheet and bend into crescent shapes.
• Bake for 15 to 20 minutes until the cookies are light golden.
• Roll the warm cookies into a mixture of icing sugar and vanilla sugar.

HAZELNUT CRESCENTS

Steps:

• To prepare hazelnuts, spread nuts in a single layer on a baking sheet. Bake at 350 degrees for 7-8 minutes. Remove from oven and allow them to cool for 5 minutes. Place in food processor and grind using the pulse action until you have a coarse powder.
• In a large bowl, use a mixer to beat the butter, water, sugars, vanilla, salt and nutmeg for 2 minutes.
• Beat in egg yolk until mixed in; then the hazelnuts.
• At lowest possible speed, mix in the flour until just blended. Your dough should be stiff but still soft. If it is very soft, add in 1 or 2 additional tablespoons of flour.
• Divide dough in halves and wrap in plastic wrap. Chill for one hour.
• Preheat oven to 350 degrees.
• To make the cookies, take about 2 tablespoons of dough and form into a rope about 3 inches long. Turn the ends of the ropes inward to form a crescent (C) shape. Place on baking sheet about 1 inch apart.
• Bake for 13-15 minutes until the cookies have a tan color and dry exterior. Remove from oven and cool on baking racks.
• To glaze the cookies, first melt the two chocolates separately, each with a teaspoon of shortening. Place the chocolate into resealable plastic bags. Clip a tiny corner to create a piping bag and drizzle small stripes of each of the melted chocolates on each cookie. (Place some waxed paper under the baking racks for quick cleanup.) Let the chocolates harden and transfer to an air tight storage container.