Rattlesnake Bites

from Taste of Home

(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Notes: I originally made these from a different recipe and they dubbed them Rattlesnake Bites.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.