(aka Beef-Stuffed Crescents)
Notes: I originally made these from a different recipe and they dubbed them Rattlesnake Bites. And although I can't find that same recipe, I like that name better. These could be served for dinner, tailgates, or as an appetizer. I have tried with diced jalapenos but didn't like them as much. I did try them with 1/2 a jumbo biscuit tonight as well as crescent rolls. I prefer the crescent rolls by just a hair in texture but for looks, I prefer the biscuit. I also put in a can of diced tomatoes and liked it. Daniel likes these.
24 ServingsPrep: 25 min. Bake: 15 min.
Ingredients
- 1 pound ground beef
- 1 can (4 ounces) chopped green chilies
- 1 package (8 ounces) PHILADELPHIA® Cream Cheese, cubed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 3 tubes (8 ounces each) refrigerated crescent rolls'
- 1 can diced tomatoes, drained (optional)
- salt and pepper
Directions
- In a large skillet, cook beef and chilies over medium heat until meat
- is no longer pink; drain. Add cream cheese, tomatoes, 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 end 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. Yield: 2 dozen.
Nutritional 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.