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Mini Crescent Burgers

A friend first brought these snacks to a Sunday school party. The original recipe called for pork sausage, but I substituted ground beef with taste-tempting results. —Pam Buhr, Mexico, Missouri
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    4 dozen


  • 1 pound ground beef
  • 1 cup shredded cheddar cheese
  • 1 envelope onion soup mix
  • 3 tubes (8 ounces each) refrigerated crescent rolls


  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in cheese and soup mix; set aside.
  • Separate crescent dough into triangles; cut each triangle in half lengthwise, forming 2 triangles. Place 1 tablespoon of the beef mixture along the wide end of each triangle.
  • Roll up; place pointed side down 2 in. apart on ungreased baking sheets. Bake at 375° for 15 minutes or until golden brown.
Mini Crescent Burgers can be assembled up to 2 hours in advance. Cover with plastic wrap and refrigerate until ready to bake.
Nutrition Facts
1 appetizer: 79 calories, 4g fat (1g saturated fat), 8mg cholesterol, 178mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 3g protein.
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Average Rating:
  • Al
    Sep 18, 2019

    Added fresh minced garlic and salt

  • Farsider
    Jul 17, 2016

    I made them with moose burger, added some fried onions, a bit of mustard , ketchup salt, pepper, garlic salt and decreased the onion soup mix. AWESOME! Thanks for the inspiration.

  • sudiiptaa
    Jan 24, 2014

    good recipe

  • amygerman15
    Nov 21, 2013

    I loved but the kids didn't.

  • JCV4
    Mar 27, 2012

    These tasted great! A little salty using the onion soup mix, but super easy to make. Instead of making them as appetizers, I made them using the whole triangle of the crescent and we had them as the main course. Thanks for the recipe!

  • Peter and Sara
    Mar 14, 2007

    No comment left