Pepperoni, Sausage, Ground Beef or Reuben Crescent Rolls

These are nice snacks especially for the kids, require only a few ingredients, simple to put together and only 10 minutes to cook.

Pepperoni Rolls

  • 1 (8 oz.) tube refrigerated crescent rolls
  • 16 slices pepperoni, cut into quarters (can use turkey)
  • package of cheese cubes, any type of cheese is fine (you will need 2 small pieces per roll), or just use grated/shredded cheese
  • 3/4 tsp. Italian seasoning
  • 1/4 tsp. garlic powder

Unroll the crescent dough and separate into 8 triangles.  Place 8 pieces of pepperoni pieces on each dough triangle.  Place 2 cubes of cheese at the long end (not the side) then sprinkle with Italian seasoning and garlic powder.

Roll up at the long end and pinch seams to seal.  Sprinkle with more Italian seasoning and garlic powder (optional)

Place 2 inches apart and bake in a preheated 375°F oven for 10 to 12 minutes or until brown;  best served warm or  at room temperature.

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Sausage Rolls

  • 1/3 lb. bulk pork sausage, cooked and drained
  • 1 tsp. garlic powder
  • 1 tsp. parsley, minced
  • 1/2 tsp. Parmesan cheese, grated
  • 1/4 tsp. basil
  • 1 egg lightly beaten, divided
  • 1 tube (4 oz.) crescent rolls
  • 1/2 cup cheddar cheese, shredded

Combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tbsp. beaten egg.  Unroll crescent dough and separate into two triangles.  Place on an ungreased baking sheet; seal perforations.

Spoon the sausage mixture into the center of each rectangle and sprinkle with the cheddar cheese.  Roll up from a long side and pinch the seam to seal.  Brush with remaining egg.

Bake at 350°F for 15-20 minutes or until golden.  Cut into slices and serve.

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Ground Beef Rolls

  • 1 lb. ground beef
  • 1 (4 oz.) can green chilies, chopped
  • 1 (8 oz.) cream cheese
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 3 tubes (8 oz.) crescent rolls

Cook beef and chilies untill meat is no longer pink; drain.  Add the cream cheese, cumin and chili powder.  Stir until cheese melts and cool slightly.

Separate the dough into 24 triangles.  Place 1 tbsp. of the beef mixture along the short end of each triangle and roll up.

Preheat the oven to 375 degrees.  Place each roll point side down on a baking sheet.  Bake for 11 to 14 minutes or until golden brown.

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Reuben Crescent Rolls

  •  1 (8 oz.) can refrigerated crescent rolls
  • 1 cup sauerkraut, rinsed, drained and chopped
  • 1 tbsp. Thousand Island salad dressing
  • 4 slices process Swiss cheese, cut into 1/2-inch strips
  • 8 thin slices deli corned beef

Preheat the oven to 375°F.  Separate crescent dough into eight triangles.  Mix the sauerkraut and dressing together in a small bowl.

Place 2 cheese strips across the short side of each triangle.  Fold corned beef slices in half; place over the cheese.  Top with sauerkraut mixture.  Roll up each roll from the short side.

Place on an ungreased baking sheet and bake for 10-15 minutes or until golden brown.

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