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Beef and Mushroom Crescent Cups

Delicious and easy-to-make bite-sized treats filled with seasoned beef, mushrooms, and cheddar cheese, wrapped in flaky crescent dough.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Appetizer, Main Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 1 pound ground beef
  • 1/2 cup finely diced onion For even cooking.
  • 8 ounces finely chopped mushrooms Make sure to chop them finely.
  • 2 cloves minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
Dough
  • 1 standard tube refrigerated crescent roll dough

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and lightly grease an 8-cup muffin pan.
  2. In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles.
  3. Add the diced onion and chopped mushrooms, and cook for 6-8 minutes, stirring occasionally.
  4. Season the mixture by adding minced garlic, Worcestershire sauce, Italian seasoning, salt, and black pepper. Stir for 30 seconds until fragrant.
  5. Remove from heat and let cool for a few minutes before stirring in the shredded cheddar cheese.
  6. Unroll the crescent dough and separate it into triangles. Press each triangle into the muffin cups.
  7. Divide the beef and mushroom mixture evenly among the cups.
Baking
  1. Bake for 14-17 minutes until golden brown and cheese is melted.
  2. Let the cups rest for 5 minutes before removing them from the pan. Serve warm.

Notes

These crescent cups can be served as a snack or appetizer, and can be paired with dipping sauces like ranch or barbecue for added flavor. To store leftovers, place in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.