Cheesy Beef Stuffed Crescent Rolls

Ingredients

Filling

• 1 lb (450 g) ground beef

• 1 tbsp olive oil

• ½ small onion, finely diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1 tsp paprika

• ½ tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

• 1 cup shredded cheddar cheese

• 2 oz (60 g) cream cheese, softened

Dough

• 2 cans (8 oz each) refrigerated crescent roll dough

• 1 egg, beaten (for egg wash)

Garnish

• Chopped fresh parsley

Instructions

Step 1: Prepare the Filling

Heat olive oil in a skillet over medium heat.

Add the onion and bell pepper and cook for 3–4 minutes until softened.

Stir in the garlic and cook for another 30 seconds.

Add the ground beef and cook until browned, breaking it into small pieces.

Drain any excess grease.

Season with paprika, Italian seasoning, salt, and pepper.

Remove from heat and let cool slightly.

Mix in the cream cheese and shredded cheddar until well combined.

Step 2: Assemble the Rolls

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Separate the crescent dough into individual triangles.

Place 2–3 tablespoons of the beef mixture on the wide end of each triangle.

Roll tightly from the wide end toward the tip, sealing the filling inside.

Arrange the rolls seam-side down on the prepared baking sheet.

Brush the tops with beaten egg.

Step 3: Bake

Bake for 14–18 minutes, or until the rolls are puffed and golden brown.

Allow them to cool for about 5 minutes before serving.

Sprinkle with chopped parsley.

Serving Suggestions

Serve with:

• Ranch dressing

• Garlic aioli

• Marinara sauce

• Spicy chipotle mayo

• Fresh green salad

• Tomato soup

Tips

• Let the filling cool slightly before stuffing the dough to prevent tearing.

• Add cooked bacon or jalapeños for extra flavor.

• Swap cheddar for Monterey Jack, mozzarella, or pepper jack cheese.

• Freeze the unbaked rolls for up to 2 months and bake directly from frozen, adding a few extra minutes to the baking time.

• Best served warm while the cheese is still melty.

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 8–10 stuffed rolls