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Mini holiday beef crescents




Source of Recipe


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List of Ingredients






Makes 36 appetizers

1 pound ground beef

1 ½ cups shredded jalapeno pepper cheese or Monterey Jack cheese

½ cup chopped dried cherries

2 tablespoons apple juice

2 teaspoons ground cumin

¾ teaspoon garlic powder

1 ½ packages (15 ounces each) refrigerated pie crusts (3 crusts)

1 egg, slightly beaten

1 teaspoon water Heat oven to 400 degrees. Brown ground beef in a 12-inch nonstick skillet over medium heat for eight to 10 minutes or until beef is no longer pink, breaking up into small crumbles. Pour off drippings. Stir in cheese, cherries, juice, cumin and garlic powder; set aside.

Cut each pie crust into 12 wedges. Place one packed, rounded tablespoon beef mixture on wide end of each wedge. Beginning at wide ends, roll up wedges; curve ends to form crescents. Place one inch apart on two greased baking sheets.

Combine egg and water in small bowl. Lightly brush over tops of crescents. Bake in a 400-degree oven for 15 to 18 minutes or until golden brown. Serve warm.


To freeze: To make crescents ahead, prepare and bake as directed; cool. Wrap tightly; freeze for up to two weeks. To reheat, place on lightly greased baking sheets. Bake in a 350-degree oven for 12 to 13 minutes or until heated.

Per serving (one appetizer): 140 calories, 10 grams carbohydrate, nine grams fat, 148 milligrams sodium, 15 milligrams cholesterol.


Recipe