Time
- Prep: 15 minutes
- Cook: 15–18 minutes
- Total: ~30–35 minutes
🍽️ Yield
- About 8 cups (depending on dough size)
🧾 Ingredients
- 1 tube refrigerated crescent roll dough
- 250 g (½ lb) ground beef
- 1 cup mushrooms, finely chopped
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ½ tsp dried thyme or Italian seasoning
- ½ cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 tbsp cream cheese (optional, for extra creaminess)
- Fresh parsley (optional, for garnish)
🔪 Instructions
1. Preheat & Prep
- Preheat oven to 190°C (375°F).
- Lightly grease a muffin tin.
2. Cook the Filling
- Heat olive oil in a skillet over medium heat.
- Add onion and cook until soft (2–3 minutes).
- Stir in garlic and mushrooms; cook until mushrooms release moisture and soften.
- Add ground beef and cook until browned.
- Season with salt, pepper, paprika, and thyme.
- Stir in cream cheese (if using) until melted and combined.
- Remove from heat and let cool slightly.
3. Prepare the Dough
- Unroll crescent dough and separate into triangles.
- Press each triangle into a muffin cup, forming a small “cup.”
- (You can pinch seams together if needed.)
4. Assemble
- Spoon beef and mushroom mixture into each dough cup.
- Top with shredded cheese.
5. Bake
- Bake for 15–18 minutes, or until golden brown and bubbly.
6. Serve
- Let cool for a few minutes.
- Garnish with parsley if desired and serve warm.
💡 Tips & Variations
- Add a splash of Worcestershire sauce for deeper flavor.
- Swap beef for ground chicken or turkey if you prefer lighter options.
- Spice it up with chili flakes or a dash of hot sauce.
- Use puff pastry instead of crescent dough for an even flakier texture.