Prep 30 mins
Cook 35 mins
Another favorite from my Tex-Mex collection. These take a little time to make, but are well worth it! Excellent appetizer!
- 1 lb ground round
- 1⁄2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 (8 ounce) carton sour cream
- 1 cup grated monterey jack cheese or 1 cup colby-monterey jack cheese
- 4 (8 count) canscrescent dinner rolls
- 1 egg white
- 1 tablespoon water
- Saute the beef, onion and garlic until beef is lightly browned.
- (Note: if using ground chuck or regular ground meat, drain the excess grease completely.) Add remaining ingredients except for the crescent roll dough and egg and water.
- Mix well and warm but do not bring to boil.
- Remove from heat and let this mixture cool to room temp.
- Separate crescent roll dough and spread each one with the cooled beef mixture.
- Roll into crescent shape as directed on the cans.
- Spray a cookie sheet, very lightly, with cooking spray or you may use a light film of cooking oil.
- Whisk egg white and 1 tablespoon water together to make an egg wash.
- Brush egg wash on each crescent roll and place on cookie sheet.
- Bake in preheated 375 degree oven for 10-15 minutes or until rolls are golden brown.
- Serve hot.
This was very good. I cut the crescent rolls in half to make smaller appetizers. Everyone liked them!