Roast Beef And Cheese Crescent Roll Recipes
ROAST BEEF CHEDDAR POCKETS
This makes 4 of the most delicious savory beef pockets you will ever try! I make these with my own bread dough, but crescent rolls work fine for this...you can use leftover roast beef for this also, just make certain the the leftover roast is not too dry, you can soak the beef in beef broth for a while to moisten, drain slightly before shredding the beef, also this can be made with leftover pork roast soaked in juice. Double the recipe to make 8 squares.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 38m
Yield 4 pockets
Number Of Ingredients 6
Steps:
- Set oven to 375°F.
- Remove the roast from the package, removing as much gravy as possible (reserve the gravy for another time).
- Slice the pot roast into fine shreds.
- Unroll the crescent roll dough.
- Separate into 4 rectangles and press the seams to seal.
- Pull the sides of the rectangles to enlarge slightly.
- In a large bowl, combine the shredded beef, about 1 cup shredded cheddar cheese and finely chopped onion; mix well to combine.
- Divide the beef mixture into four even scoops.
- Press the mixture to compact and place lengthwise down the center of each rectangle.
- Fold the long sides of each rectangle over the filling, then pressing at the top to seal (the pockets should be sealed down the middle and at both top and bottom ends ends.
- Place the pockets on a baking sheet, and sprinkle the tops with grated cheddar cheese.
- Bake for about 13-16 minutes or until golden brown.
- Serve with sour cream.
Nutrition Facts : Calories 500.7, Fat 22.7, SaturatedFat 11.6, Cholesterol 140.9, Sodium 648.7, Carbohydrate 32, Fiber 2.4, Sugar 3.5, Protein 40.2
ROAST BEEF AND CHEESE ROLL UPS
Deli sliced roast beef with ricotta and mozzarella cheese filling. Yum yum! Make sure the roast beef is not sliced too thin so that the slices won't fall apart.
Provided by Tiffany
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the ricotta cheese, egg, garlic powder, onion powder, Italian-style seasoning and half the mozzarella cheese and mix well. Place a spoonful of mixture onto a slice of roast beef and roll. Repeat with remaining beef.
- Spread 1/2 cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish. Place the beef rolls in the baking dish seam side down. Pour the remaining sauce over the beef rolls.
- Bake covered at 375 degrees F (190 degrees C) for 40 minutes, add the remaining mozzarella cheese over the top and bake for an additional 3 minutes, uncovered, until cheese is melted.
Nutrition Facts : Calories 527.5 calories, Carbohydrate 19.4 g, Cholesterol 158 mg, Fat 29.6 g, Fiber 2.3 g, Protein 45.5 g, SaturatedFat 16.4 g, Sodium 1676.8 mg, Sugar 8.5 g
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.
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