Monday, May 10, 2021

Roast Beef and Cheese Crescent Rolls


So easy to make and so delicious you will want to make them all the time.  You really won’t believe how good these are until you make them.  Buttery crescent rolls stuffed with roast beef, sweet onions, and lots of gooey cheese.They are a huge hit around here!

Roast Beef and Cheese Crescent Rolls

2 tablespoon butter
1 onion chopped
1 pound sliced roast beef from the deli
8 ounces cream cheese
2 refrigerated crescent rolls, 8 ounce each
4 slices Provolone or Mozzarella cheese

Prepare your ingredients ahead of time. Start with chopping your onion.

Next give your roast beef a coarse chop. Set aside.

Preheat oven to 375 degrees. Spray a sheet pan with non-stick cooking spray. Set aside.  In a large skillet, saute onion in butter over medium heat until they become soft and transparent.


Coarsely chop roast beef and add to onions. Stir for about 2-3 minutes or until roast beef becomes hot. 

Add cream cheese, stirring until cream cheese is melted and coats the roast beef. Remove from heat.

Separate crescents dough into triangles. Cut each piece of cheese into 4 strips. Lay each strip at the wide end of each crescent triangle.


Scoop about 1-2 tablespoons of roast beef mix on top of cheese. 


Roll each triangle starting with wide end, pinching the sides of the crescent roll as you roll so filling doesn't ooze out.

Brush with butter.  You can melt butter or softened butter to get a better coating.

Place crescent rolls on the baking sheet and bake at 375 degrees for 10-13 minutes or until golden brown.

Remove from oven and brush more butter over the top of each crescent and then sprinkle with parsley .




 OH YUM!  Want a bite?

Photography is the property of and copyrighted to Welcome Home.
Print Friendly and PDF

Philly Cheesesteak Hand Pies


Talk about a crowd pleaser!  These go so fast you have to keep extra in the fridge and freezer so you can keep baking up a new batch.  These are absolutely delicious…from the savory steak to the creamy cheese to the buttery flaky crust.  I can’t say enough about how good they are.  Easy to make too!  I don’t only serve these for parties and get together’s….they are great for dinner too. 

Philly Cheesesteak Hand Pies

2 tablespoon butter
1 onion, chopped
1 cup mushrooms, chopped
1 pound shaved steak (like Steak Ums)
8 ounces cream cheese
1 box (2 sheets) Pepperidge Farm Puffed Pastry Sheets
4 slices Provolone or Mozzarella cheese
1 egg, beaten 

Heat the oven to 400 degrees.

Sprinkle a little flour on your work surface and unfold the puffed pastry sheets. Pinch together the seams, or you can roll the pastry sheets into two 10-inch squares.  Cut each sheet into 6 squares.

Spread softened butter on each square. Set aside.


Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until tender, stirring occasionally.  

Next add your chopped mushrooms and sauté until tender. Remove from skillet and set aside.

Increase the heat to medium-high.  Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.  Salt and pepper to taste.

Add the onion and mushrooms back in and sauté for one minute. 




Add your block of cream cheese to the skillet.  Using a wooden spoon, stir all ingredients until well combined. 

Brush a little egg wash on top of each square and then add a half slice of cheese on top.

Spoon a tablespoon of the steak mixture on each pastry square.  

Fold two opposite corners over the filling, forming a triangle.


 Brush the pastries with the egg and place onto a baking sheet.

Bake for 20 minutes or until the pastries are golden brown.  




Let the pastries cool on the baking sheet on a wire rack for 5-10 minutes before serving.

Oh My Goodness these are so good!




Great party food!  But make extra!

Photography  is the property of and copyrighted to Welcome Home.
Print Friendly and PDF