Beefed Up Crescent Rolls

Welcome back to the All Things Southern kitchen, folks. I’m preparing my “Beefed-up Crescent Rolls” for tonight’s supper. It’s one of those one pot wonders! I’ll show you how it’s done. Come on, folks. Let’s get cooking!

• 1 pound of lean ground beef, cooked and drained
• 3 ounces softened cream cheese
• 2 tablespoons milk
• Diced onion and bell pepper (I use a couple tablespoons from the frozen seasoning blends)
• 1 (8-ounce) can Crescent Rolls
• 1 tablespoon melted butter
• 1 cup parmesan cheese
• 1 cup crushed croutons
• 1 cup basic white sauce
• 1 chicken bouillon cube
• 2 Tbs butter
• Salt and pepper to taste

I melted a couple tablespoons of butter and now I’m finishing up sautéing our onions and peppers. (I used a frozen seasoning blend from the freezer, by the way.) Once the onions are clear, we’ll stir in this pound of hamburger I browned earlier along with eight ounces of cream cheese and a couple tablespoons of milk.

Next, I’ll open up a can of Crescent Rolls and separate the rolls into four rectangles. Oh, I’ve also seasoned my beef mixture with salt and pepper. Now, we’ll spoon about a half cup of this meat into the center of each rectangle, pull up the corners and seal the edges. Then we’ll brush the tops with butter, place on an ungreased cookie sheet, sprinkle with parmesan cheese and crushed croutons before baking at 350 degrees for about 20-25—or until they’re golden brown.

You’re gonna love these things. Now, right before serving, make a *basic white sauce, add a chicken bouillon cube for flavoring and pour across the tops of your rolls. What’s a basic white sauce? Well, it’s a healthier way to avoid the heavily processed cream of whatever soups, which I’ve begun doing. You can still use a can of soup if you prefer. Folks, like all my recipes, this one’s quick and easy. But, combine it with a green salad, your veggie and bread of choice and sit your group down to some fine eating…
~Shellie
*Basic White sauce, melt 2 tablespoons butter in saucepan gradually stir in 2 tablespoons of flour. Cook couple minutes w/out browning. Gradually stir in a cup of milk and season with salt and pepper. If you want a richer sauce, use heavy cream instead of milk.