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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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If you prefer extra spicy add in 1-2 teaspoons dryed chili flakes when cooking the ground beef. Ingredients:
1 lb lean ground beef |
1 onion, chopped |
2 tablespoons fresh minced garlic |
1 small green bell pepper, seeded and chopped (optional) |
seasoning salt |
pepper |
2 teaspoons chili powder (or to taste) |
2 teaspoons cumin (or to taste) |
1 teaspoon dried oregano |
1/4 cup parmesan cheese (can use more) |
1 (10 ounce) can condensed cheddar cheese soup, undiluited |
1/2 cup milk |
1 (8 ounce) can refrigerated crescent dinner rolls |
1 cup grated cheddar cheese |
Directions:
1. Set oven to 375 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a large skillet cook the ground beef with onion, garlic and green bell pepper (if using) until beef is browned; drain fat.
4. Add in salt, pepper, chili powder, cumin and oregano and Parmesan cheese; cook stirring for 2 minutes longer; remove the skillet from heat.
5. In a bowl whisk together the cheese soup and milk; set aside.
6. Separate the crescent dough into 4 rectangles; press perforations together firmly.
7. Roll each rectangle to 8x4 inches.
8. Cut each rectangle in half crosswise to form 8 (4-inch) squares (use a pizza cutter for this!).
9. Spoon about 1/4 cup beef mixture into center of each square.
10. Lift 4 corners of the dough up over the filling to meet in the center; pinch and twist firmly to seal.
11. Place the squares into the prepared baking dish.
12. Drizzle the soup/milk mixture around the squares in the baking dish.
13. Bake uncovered for about 20-25 minutes, or until the crusts are golden brown.
14. Remove from oven and sprinkle the grated cheese over each square and return to oven for 5 minutes or until the cheese melted.
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