These mouthwatering little bites combine the rich flavors of ground beef and mushrooms, all enveloped in flaky crescent dough. The warmth of the beef melds with the earthiness of the mushrooms, creating a flavor profile that's both comforting and gourmet.
Ingredients
Scale:
1 pound ground beef
8 ounces mushrooms, finely chopped
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
Salt and pepper to taste
1 cup shredded cheddar cheese
2 cans (8 ounces each) refrigerated crescent roll dough
Fresh parsley, chopped (for garnish)
Additional shredded cheese (for topping)
Red pepper flakes for a bit of heat (optional)
Sour cream or yogurt for serving (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned, about 5–7 minutes.
Stir in the finely chopped mushrooms, Worcestershire sauce, and soy sauce. Season with salt and pepper to taste. Cook until the mushrooms are tender, approximately 4–5 minutes.
Remove the skillet from heat and add the shredded cheddar cheese. Mix well until the cheese is melted and evenly distributed.
Unroll the crescent roll dough onto a clean surface. Separate the dough into triangles.
Lightly grease a muffin tin with cooking spray or butter. Take each dough triangle and press it into the muffin tin to form cups.
Spoon the beef and mushroom filling generously into each crescent cup.
Place the muffin tin in the preheated oven and bake for 12–15 minutes, or until the crescent dough is golden brown.
Allow the cups to cool in the tin for a few minutes before carefully removing them. Serve warm, garnished with fresh parsley if desired.
