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    You are in: Home / Recipes / Swiss & Beef Crescent Ring Recipe
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    Swiss & Beef Crescent Ring

    Swiss & Beef Crescent Ring. Photo by Nif

    1/3 Photos of Swiss & Beef Crescent Ring

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Baby Kato's Note:

    This was one of my dh's favourite dishes, when we were first married, it was a great way to use up leftover roast beef with Pillsbury crescents dough. It's tasty, quick and easy to make and best of all it looks like it took awhile to make. Only you need to know how easy this was.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      In a large bowl mix the onion, mustard, parsley, salt, pepper, margarine and lemon juice together and blend well.
    3. 3
      Add the cheese, colored peppers, mushrooms and the diced beef, mix lightly.
    4. 4
      Separate the dough into 8 triangles and place on a greased cookie sheet.
    5. 5
      Arrange the triangles in a circle with the bases over lapping.
    6. 6
      The center opening should be about 3 inches in diameter.
    7. 7
      Points should be towards the outside.
    8. 8
      Spoon the filling in a ring over bases of triangle.
    9. 9
      Fold the points of the triangle over the filling and tuck under the base at the center of the circle.
    10. 10
      When finished it should look like a round ring.
    11. 11
      Bake in a preheated oven for 30 minutes.
    12. 12
      Remove from oven and allow to cool 5 - 10 minutes before serving.
    13. 13
      Perfect served with a fresh salad.

    Ratings & Reviews:

    • on January 15, 2013


      We all really liked this dish tonight. I made this pretty much as directed - I only used orange peppers instead of red and yellow peppers, skipped the mushrooms and used whole wheat rolls. After cooking, the dough on the bottom was quite raw but I think that's because I used a pizza stone and they take a while to heat up. I would use a cookie sheet next time. This would be great with pretty much any filling! Made for Went To The Market tag game. Thanks Baby Kato! :)

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    • on July 23, 2012


      Hub wants this again! I pretty much made as posted, did halve the salt, and omitted the mustard as we are not too keen on it. Think the reduced salt for us was perfect. IMO, there is too much filling, I threw away about 1 cup b/c I just could not get it in. Next time for us, I would reduce the filling by 25%. Am confused about AZ's pic because inside my cookbook a different one shows up which I think is the correct pic, and at the recipe itself I see sometimes a meat filling in a pie dish being covered with a pastry with a rolling pin and then that pic will disappear and the other correct pic with blue background shows up--weird to say the least.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2011


      I really enjoyed this (DH said wouldhave been better w/out the peppers). I didn't have leftover meat so used some beef stew meat I had in the freezer and cooked it with the mushrooms, some garlic and seasoning in a 300 degree oven for 2 hrs the day before. When ready to make I just added the mushrooms and diced the meat. Will be making this again!! Made for ZWT-7~THE HOT PINK LADIES.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Swiss & Beef Crescent Ring

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 957.1
    Calories from Fat 712
    Total Fat 79.1 g
    Saturated Fat 33.7 g
    Cholesterol 149.7 mg
    Sodium 980.3 mg
    Total Carbohydrate 35.9 g
    Dietary Fiber 3.3 g
    Sugars 4.5 g
    Protein 24.8 g

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