Mexican-Style Beef Crescents
A great hot appetizer for your next get-together.
Servings: Makes 36 appetizers.
Prep Time: 10 minutes
Cook Time: 18 minutes
Ingredients:
• 1 package (12 oz.) refrigerated or frozen fully-cooked ground beef crumbles
• 1 1/2 cups shredded Monterey Jack pepper cheese
• 1/4 cup chopped dried cranberries
• 2 Tbsp. apple juice
• 1 1/4-2 tsp. ground cumin
• 3/4 tsp. garlic powder
• 1 1/2 packages (15 oz.) refrigerated prepared pie crusts (3 crusts)
• 1 egg beaten with 1 tsp. water
Instructions:
Heat oven to 400°F. If using frozen beef crumbles, defrost according to package directions.
Combine beef, cheese, cranberries, juice, cumin and garlic powder in bowl.
Cut each pie crust into 12 wedges (36 total). Place 1 level Tbsp. beef mixture on wide end of each wedge. Beginning at wide end, roll up wedges; curve ends to form crescents.
Place crescents 1 inch apart on greased baking sheets; brush tops lightly with egg wash.
Bake 15 to 18 minutes or until golden brown. Serve warm.
Suggestions:
One pound of fresh ground beef can be substituted. Cook in skillet over medium heat 8 to 10 minutes or until beef is not pink; drain well.
Tips:
To make crescents ahead: Cook as directed. Wrap tightly and freeze up to 2 weeks. To reheat, place on lightly greased baking sheets. Bake in 350°F oven 12 to 13 minutes or until heated.
Recipe courtesy of the Texas Beef Council
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