Monday, June 4, 2012

Rattlesnake Bites (Beef-Stuffed Crescents)

I was so pleased with how these came out!  The recipe below shows how to make them fromm scratch, but I approached these with some leftover hamburger patties that had already been grilled.  For some reason, a leftover hamburger sounded awful, but transformed into these Rattlesnake Bites, they were awesome!  (I think they're called Rattlesnake Bites because of the good kick of heat that they have.  They're not too hot, but it's just enough to not be bland.  If you wanted to crank up the heat, you could add chopped jalapenos, too.) 

You can use regular-sized crescent rolls, and those would be great appetizers or finger food; just know with those, you'll only get about a tablespoon of the meat filling for each roll.  I used the jumbo rolls and put about 1/3 cup of filling per roll.  

Also, there wasn't any neat rolling going on.  As long as I got the seams pressed together, I was satisfied.  They tasted excellent whether or not they looked like crescents. 

Rattlesnake Bites

1 lb ground beef
1 (10 oz) can diced tomatoes and green chiles (I used original Rotel)
4 oz low fat cream cheese, softened and cut into cubes
Salt and pepper
2 tubes refrigerated jumbo crescent rolls

Preheat oven to 375.  In a large skillet, cook beef over medium heat until it is no longer pink; drain.  In a bowl, combine meat, tomatoes and chiles, cream cheese, and salt and pepper to taste. 

Separate crescent dough into triangles.  Divide the beef mixture evenly along the short end of each triangle; carefully roll up.  Place on greased cookie sheets.  Bake in preheated oven for 14-17 minutes or until golden brown.  Serve warm.

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