Best Easy Beefy Crescent Squares Recipes

CRESCENT BEEF STROGANOFF BAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Unroll the crescent roll dough and press into the bottom of an ungreased 13 x 9 x 2-inch baking pan to form a thin crust.
• Heat the vegetable oil in a skillet over medium heat. Add the ground beef, onion, and mushrooms to the skillet. Cook, stirring, until the ground beef is no longer pink, and the onion and mushrooms are tender.
• Add the paprika and season with salt and pepper, to taste. Stir in sour cream until the mixture is well blended.
• Spoon the ground beef mixture into the baking pan and spread over the crescent roll crust.
• Sprinkle the casserole evenly with the shredded cheese.
• Bake in the preheated oven for 25 to 30 minutes, or until the crust is baked and browned around the edges. Cut into squares to serve.
• Enjoy.

EASY BEEFY CRESCENT SQUARES

Steps:

• Brown hamburger, drain, and add pasta sauce.
• Press 4 crescent rolls in the bottom of greased 8x8 pan, add meat/sauce mixture, cheese, and remaining 4 crescent rolls on top.
• Bake in preheated 350F oven for 12-15 minutes and enjoy!

CHEESY BEEF CRESCENT ROLL PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef and onion in a cast iron skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return to medium heat, add spaghetti sauce and diced tomatoes, and season with salt and pepper. Cook until thoroughly heated. Sprinkle with mozzarella cheese.
• Unroll crescent dough and arrange triangles over cheese in the skillet. Brush with butter; sprinkle with Parmesan cheese.
• Bake in the preheated oven until the crust is golden brown, about 20 minutes.

EASY BEEFY CRESCENT SQUARE

Steps:

• Preheat oven to 375 degrees F. In large frying pan, brown beef with onion, salt, and pepper. Stir in mushrooms and sour cream.
• Separate crescent roll dough into 2 large rectangles. Place rectangles in ungreased 9x13 pan. Press over bottom and 1/2" up sides to form a crust. Spoon meat mixture into crust. Top with cheese slices.
• Bake for 20-25 minutes.

CRESCENT SQUARES

Steps:

• Remove 1 package of crescent rolls from container unroll on an ungreased baking sheet. Press perforations together to seal.
• Cream together cream cheese, 1 cup sugar and vanilla.
• In a separate bowl combine 1/2 cup of sugar and 1 teaspoon cinnamon.
• Spread cream cheese mixture evenly on top of crescent rolls.
• Open the other container of crescent rolls. Unroll, and place on top of cream cheese filling.
• Press and pinch to seal edges of dough together.
• Brush top of pastry with melted butter and sprinkle with cinnamon sugar.
• Bake ate 350 degrees for 45 minutes or until golden brown.

EASY ARTICHOKE CRESCENT SQUARES

Steps:

• Preheat oven to 375*F.
• Unroll dough into long rectangle in ungreased 13 x 9 inch pan; seal perforations. Press over bottom and 1/2 inch up sides to form crust. Sprinkle with Gouda cheese.
• Bake at 375*F. for 5 minutes.
• In small bowl, beat cream cheese until smooth. Add sour cream, red pepper flakes, salt and egg; blend well. Spread over partially baked crust.
• Top with shallots, artichoke hearts, and sundried tomatoes. Return to oven and bake an additional 13 to 19 minutes or until edges are deep golden brown and center is set.
• To serve, cut into squares. Serve warm or cold. Store in refrigerator.

RASPBERRY CRESCENT SQUARES

Steps:

• Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
• Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
• Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.