- 1 lb ground beef
- 1 can (4 oz) chopped green chilies
- 1 pkg (8 oz) cream cheese, cubed
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 3 tubes (8 oz each) refrigerated crescent rolls
In a large skillet, cook beef and chilies over medium heat until the meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly.
Separate the crescent dough into 24 triangles. Place 1 tbsp of beef mixture along the short end of each triangle; carefully roll up.
Place point side down 2 in. apart on ungreased baking sheets. Bake at 375 degrees for 11-14 minutes or until golden brown. Serve warm.