CORNED BEEF 'N CHEESE CRESCENT BUNS
I found this recipe from the Bake-Off Cookbook in 1973 and have been making them ever since. The corned-beef, cheese and onion gives this a flavorful filling in these muffin-shaped sandwiches. Great with your favorite cup of soup.
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- 3 oz
- package (1 cup) thinly sliced corned beef, chopped
- 3/4 c
- shredded cheese ( 3 oz)
- 3 Tbsp
- finely chopped onion
- 1/2 tsp
- garlic salt
- 8 oz
- pillsbury refrigerated quick crescent dinner rolls
- 2 tsp
- butter or margarine
1Preheat oven to 375. Grease 8 muffin cups.
2In small bowl, combine first 4 ingredients.
3Separate crescent dough into 8 triangles. Spoon meat mixture on wide end of each triangle; top with 1/4 teaspoon butter.
4Wrap dough around meat mixture; completely cover meat mixture and press edges of dough lightly to seal to prevent leakage during baking.
5Place in prepared muffin cups.
6Bake at 375 for 20 to 25 minutes until golden brown. Refrigerate any left overs.