Mexican-Style Beef Crescents
These Mexican-style beef crescents will go over big as winning appetizer at your next get-together.
1 (12-ounce) package refrigerated or frozen fully-cooked ground beef crumbles
1 1/2 cups shredded Monterey Jack pepper cheese
1/4 cup chopped dried cranberries
2 tablespoons apple juice
1 1/4 to 2 teaspoons ground cumin
3/4 teaspoon garlic powder
1 1/2 (15-ounce) packages refrigerated prepared pie crusts (3 crusts)
1 large egg beaten wtih 1 teaspoon water
- Heat oven to 400°F (205°C). 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 tablespoon 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.
Makes 36 appetizers.
- 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.
- 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 (175°C) oven 12 to 13 minutes or until heated.
Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.