Best Easy Beefy Crescent Square Recipes

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.

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!

SAUSAGE AND CHEESE CRESCENT SQUARES

Steps:

• Heat oven to 375°F
• Unroll 1 can of dough into 2 long rectangles and place in ungreased 13x9-inch (3-quart) glass baking dish, press over bottom and 1/2 inch up sides to form crust.
• Brown sausage and onion in large frying pan over medium heat until thoroughly cooked, remove sausage from the frying pan and discard the fat.
• Add cream cheese to same frying pan and cook over low heat until melted.
• Add cooked sausage, stir to coat, add the chopped sage if using.
• Spoon evenly over crust in baking dish and sprinkle with the cheese.
• Unroll the second can of dough on work surface.
• Press to form 13x9-inch rectangle, firmly press perforations to seal and carefully place over cheese.
• Bake for 20 to 25 minutes or until golden brown.
• Cool for 10 minutes then cut into squares.

BROCCOLI-CHEESE CRESCENT SQUARES

Steps:

• Heat oven to 350 degrees.
• Lightly grease a cookie sheet.
• Cook the rice in 1/2 cup water as directed on the package.
• In a medium bowl, combine the cooked rice, broccoli in cheese sauce, 1/4 cup grated Parmesan cheese, salt, pepper and pepper; mix well.
• Separate the dough into 4 rectangles.
• Firmly press perforations to seal.
• Press each to form a 6x3-inch rectangle.
• Mound generous 1/3 cup of broccoli mixture evenly onto one end of each dough rectangle.
• Fold and strech dough over the filling; press the edges to seal well (squares will be very full).
• With a fork, crimp the edges.
• Place on a cookie sheet.
• Brush with melted butter, sprinkle with 2 Tbsp of Parmesan cheese.
• Bake for 19-24 minutes, or until golden brown.
• ***NOTE***to quickly thaw frozen broccoli package, cut small slit in the center pouch; microwave on HIGH for 2-3 minutes, or until thawed.

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.

SPINACH CRESCENT SQUARES

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, combine sour cream and cream cheese until smooth.
• Add garlic powder, then spinach and mushrooms.
• Separate dough into 6 rectangles on an ungreased baking sheet. Seal seams by pinching dough.
• Place 1/2 cup mixture on each square.
• Pull 4 corners of dough to the top and twist to seal. Seal edges by pinching.
• Brush with melted butter and sprinkle with bread crumbs.
• Cook for about 20 minutes or until golden brown.