What You’ll Need
- Refrigerated crescent roll dough. One package makes the pastry bases. If it comes in perforated triangles, pinch the seams together before cutting the dough.
- Cream cheese. Soften 8 ounces so it stirs easily into the filling.
- Pastrami. Finely chop 6 ounces of thinly sliced deli pastrami so each bite gets an even share.
- Dijon mustard. Two tablespoons add a sharp, tangy flavor to the creamy filling.
How to Shape the Crescent Cups
Unroll the dough and divide it into four rectangles, pinching the diagonal seams closed. Cut each rectangle into six roughly equal pieces for 24 portions. Press one piece into each cup of a lightly greased mini muffin pan, nudging the dough up the sides to make a shallow well.
Stir the cream cheese, pastrami, and Dijon together, then spoon a small mound into each cup. Leave a little dough exposed around the rim so it has room to puff and brown. For free-form bites, place the dough pieces on a parchment-lined baking sheet and keep the filling centered.
How to Bake and Serve
Bake at 375°F for 12–15 minutes, until the dough is puffed and golden and the filling is hot. Let the bites cool for a few minutes before lifting them out with a small spoon or spatula. Serve warm on a platter with pickles or extra Dijon on the side if you like.
4-Ingredient Pastrami Rutledge Bites
Mini crescent dough bites with a creamy pastrami and Dijon filling.
- Bake time — 12–15 minutes
- Yield — 24 bites
Ingredients
- 1 package refrigerated crescent roll dough
- 8 ounces cream cheese, softened
- 6 ounces thinly sliced deli pastrami, finely chopped
- 2 tablespoons Dijon mustard
Instructions
- Preheat the oven to 375°F. Lightly grease a 24-cup mini muffin pan or line a baking sheet with parchment paper.
- In a medium bowl, stir together the softened cream cheese, chopped pastrami, and Dijon mustard until evenly combined.
- Unroll the dough and separate it into four rectangles. Pinch any seams closed and cut each rectangle into six roughly equal pieces.
- Press the dough pieces into the mini muffin cups or arrange them on the prepared baking sheet. Spoon a small mound of filling into the center of each, leaving the edges clear.
- Bake for 12–15 minutes, until the dough is puffed and golden and the filling is hot.
- Cool for a few minutes before transferring to a platter. Serve warm.