Wonderful for
appetizers too.
|
Prep:
20 minutes
Cook: 10 minutes
Servings: Serves 8
|
1 |
lb. lean ground beef |
|
2 |
packages refrigerated crescent rolls (8 rolls
each package) |
|
1 |
cup finely chopped mushrooms |
|
1/4 |
cup chopped green onions |
|
2 |
Tbsp. olive oil |
|
2 |
Tbsp. red wine |
|
1/2 |
tsp. thyme |
|
1/4 |
tsp. dry mustard |
|
1/4 |
cup sour cream |
|
 |
-
Preheat oven to 375°F (or as directed on crescent
roll packages).
-
Brown ground beef in large nonstick skillet over
medium heat 8 to 10 minutes, or until no longer
pink, breaking up into crumbles. Remove beef with
slotted spoon. Drain drippings from skillet.
-
Add olive oil to skillet and saute mushrooms and
onions, over medium heat, for 2 minutes. Add wine,
thyme and dry mustard; simmer an additional 2
minutes. Add cooked ground beef to skillet and stir
in sour cream.
-
On a lightly greased baking pan, unwrap crescent
rolls. Add approximately 2 Tbsp. of beef mixture to
widest end of dough and roll as directed on
packages.
-
Bake at 375°F for 8 to 10 minutes, or until rolls
are golden brown.
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