I am always looking for easy, delicious things to take out to our tailgates, and I tend to stock-pile bite size treat recipes year round. We rest firmly in the “no plates and utensils” camp — and we would sooner die than carry a grill and raw meat out to the stadium. And while we do have an outlet at our spot, it’s usually filled with the all-important television and 8-foot Cocky, so anything requiring constant heat is out.
This is a take on the infamous Rotel/beef/crack crock pot dip that so many people know and love, only in a convenient package! Once they are all baked, I wrap them in foil and then a beach towel to keep them warm. They disappear QUICKLY.
Beef Stuffed Cresents
adapted from Taste of Home
1 pound ground beef, seasoned with salt and pepper
1 can Rotel tomatoes and green chiles, drained well
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
3 tubes (8 ounces each) refrigerated crescent rolls
Brown beef with the Rotel until no longer pink and drain beef. Add cream cheese, cumin and chili powder. Mix well.
Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture on short end of triangle, and roll up.
Place on ungreased cookie sheet and bake at 375 for 11-14 minutes. Serve warm.
— jcristg (as if the giant Gamecock didn’t give it away.)