My neighbor makes these crescents using jalapenos instead of green chiles and calls them "rattlesnake bites!" I love that this recipe is so easy and has so few ingredients. I've made bundles for potlucks and family gatherings—and I never have any leftovers. —Jennifer Bumgarner, Topeka, Kansas
Ingredients
- 1 pound ground beef
- 1 can (4 ounces) chopped green chiles
- 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
Directions
- In a large skillet, cook beef and chiles over medium heat until meat is no longer pink; drain. Add cream cheese, cumin and chili powder. Cool slightly.
- Preheat oven to 375°. Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short side of each triangle; carefully roll up.
- Place point side down 2 in. apart on ungreased baking sheets. Bake 11-14 minutes or until golden brown. Serve warm.
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