Leftover roast beef crescent rolls recipes - Anyone can cook

Author: Charles Mcbride

Anyone can cook Appetizer Main course Snack Lunch snacks

I make these with my own bread dough, but crescent rolls work fine for this...you can use leftover roast beef for this also, just make certain the the leftover roast is not too dry, you can soak the beef in beef broth for a while to moisten, drain slightly before shredding the beef, also this can be made with leftover pork roast soaked in juice. A tasty finger food full of tender roast beef and cheesy goodness!

Roast Beef And Cheddar Crescent Rolls
French Dip Crescent
Beef and Cheese Crescent Snacks
Roast Beef Cheddar Pockets

Roast Beef And Cheddar Crescent Rolls

These Roast Beef and Cheddar Crescent Rolls are an easy meal in a pinch! A tasty finger food full of tender roast beef and cheesy goodness!
Provided by: Alli Doubek
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 3

Ingredients:

1 tube refrigerated crescent rolls 8 ct
8 slices of roast beef leftovers or lunch meat
1 block or shredded cheddar cheese 8 oz

Nutrition:

Calories: 143 calories
Carbohydrate: 2 grams carbohydrates
Cholesterol: 37 milligrams cholesterol
Fat: 11 grams fat
Fiber: 0 grams fiber
Protein: 9 grams protein
Saturated Fat: 6 grams saturated fat
Serving Size: 1 serving
Sodium: 335 milligrams sodium
Sugar: 1 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 3 grams unsaturated fat

How to cook:

Preheat your oven to 375 degrees and line a baking sheet with parchment paper or spray it with nonstick cooking spray.
If you are using a block of cheddar cheese, take out a cutting board and cut eight thin slices off of the block.
Unroll one of your crescent rolls. Layer a slice of roast beef and a piece of cheese. Roll it up and place it on the baking sheet.
Repeat this with each of the next seven crescent rolls, roast beef, and cheddar.
Bake your crescent rolls for 11 to 15 minutes until they are golden brown.
Allow them to cool for a few minutes so that no one gets burned by the cheese and serve. Enjoy!

Notes: Pot Roast Pinwheels, 2 cups fully cooked pre-packaged beef pot roast ; 1/2 cup julienned carrots ; 2 packages crescent roll dough sheet ; 1 package Bob Evans Garlic

Tags:

roast beef and cheddar crescent rolls beef and cheese crescent snacks leftover roast beef crescent rolls beef and cheddar crescent rolls

French Dip Crescent

French Dip Crescents for the win! I love a French Dip. I love a Crescent Roll. The two together? Marriage made in food heaven!
Provided by: April Woods
Total time: 21 minutes
Cook time: 11 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 5

Ingredients:

2 packages crescent rolls (8 count)
1 pound deli roast beef (thinly sliced)
4 ounces Swiss or provolone cheese (cut in 16 equal sized pieces)
optional: Horseradish Sauce
optional: Au Jus for dipping (click here for my Easy Au Jus recipe!)

Nutrition:

Calories: 190 kcal
Serving Size: 1 serving

How to cook:

Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

Notes: Crescent-Topped Pot Roast Pie Recipe, Heat oven to 375°F. · 2. In same skillet, cook carrots, celery and onion 10 minutes, stirring occasionally, until crisp-tender. · 3. Return beef to skillet and

Beef and Cheese Crescent Snacks

Only five ingredients complete these warm beef and melty cheese snacks that will be the first gone on the appetizer tray!
Provided by: Pillsbury Kitchens
Total time: 40 minutes
Prep time: 20 minutes
Yields: 24 servings
Number of ingredients: 5

Ingredients:

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/2 cup bacon horseradish-flavored dip
6 oz thinly sliced cooked roast beef (from deli)
2 tablespoons chopped roasted red bell pepper strips (from a jar)
1 cup shredded Swiss or provolone cheese (4 oz)

Nutrition:

How to cook:

Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Spread about 1 tablespoon of the dip evenly over each rectangle to within 1/4 inch of edges. Top evenly with beef, roasted peppers and cheese. Trim beef if necessary. Starting with long side, roll up each rectangle; pinch edges to seal. Place rolls on ungreased cookie sheet.
Bake 14 to 20 minutes or until golden brown. Cool 3 minutes; remove from cookie sheet. Cut each roll into 6 slices. Serve warm with remaining 1/4 cup dip.

Notes: Beef and Cheese Crescent Snacks Recipe, Heat oven to 375°F. · 2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. · 3. Spread about 1 tablespoon

Roast Beef Cheddar Pockets

This makes 4 of the most delicious savory beef pockets you will ever try! I make these with my own bread dough, but crescent rolls work fine for this...you can use leftover roast beef for this also, just make certain the the leftover roast is not too dry, you can soak the beef in beef broth for a while to moisten, drain slightly before shredding the beef, also this can be made with leftover pork roast soaked in juice. Double the recipe to make 8 squares.
Provided by: Kittencalrecipezazz
Total time: 38 minutes
Cook time: 13 minutes
Prep time: 25 minutes
Yields: 4 servings
Number of ingredients: 6

Ingredients:

1 (16 -17 ounce) package fully-cooked boneless beef roast, with gravy (use the 16-17 ounce package for this, I use the Maple leaf brand fully cooked roast)
1 (8 ounce) package refrigerated crescent dinner rolls
1 cup cheddar cheese, finely shredded
1/2 cup finely chopped onion
1/2 cup shredded cheddar cheese (or to taste)
sour cream

Nutrition:

How to cook:

Set oven to 375°F.
Remove the roast from the package, removing as much gravy as possible (reserve the gravy for another time).
Slice the pot roast into fine shreds.
Unroll the crescent roll dough.
Separate into 4 rectangles and press the seams to seal.
Pull the sides of the rectangles to enlarge slightly.
In a large bowl, combine the shredded beef, about 1 cup shredded cheddar cheese and finely chopped onion; mix well to combine.
Divide the beef mixture into four even scoops.
Press the mixture to compact and place lengthwise down the center of each rectangle.
Fold the long sides of each rectangle over the filling, then pressing at the top to seal (the pockets should be sealed down the middle and at both top and bottom ends ends.
Place the pockets on a baking sheet, and sprinkle the tops with grated cheddar cheese.
Bake for about 13-16 minutes or until golden brown.
Serve with sour cream.

Notes: French Dip Crescents with Easy Au Jus Recipe, Lay out the individual crescent triangles on a work surface. Add a small roll of roast beef and a slice of cheese at the larger end of the triangle,