Oven-Baked 3-Ingredient Beef and Mushroom Crescent Cups
Oven-Baked 3-Ingredient Beef and Mushroom Crescent Cups are warm, flaky crescent cups filled with creamy beef and mushrooms. With beef, condensed cream of mushroom soup, and refrigerated crescent dough, they make an easy, cozy dinner with minimal cleanup.
Ingredients
- 1 (8-ounce) can refrigerated crescent roll dough
- 1 pound lean ground beef
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 to 2 tablespoons water, milk, or beef broth only if the filling seems too thick
- 1 pinch salt, black pepper, onion powder, or garlic powder optional
Instructions
- Heat the oven to 375°F, line a baking sheet with aluminum foil, lightly grease a standard 12-cup muffin pan, and set the muffin pan on the foil-lined baking sheet if possible.
- Put the ground beef in a medium skillet over medium heat and cook for 7 to 10 minutes, breaking it up with a spoon, until no pink remains and the beef reaches 160°F if checking with a thermometer.
- Carefully drain the grease into a heat-safe container, then stir the entire can of condensed cream of mushroom soup into the drained beef until the beef is coated in a creamy sauce.
- If the mixture seems too thick to spoon easily, add 1 to 2 tablespoons of water, milk, or beef broth, using just enough to make it creamy but not runny.
- Open the crescent dough, unroll it onto a clean counter or cutting board, separate it into 8 triangles along the perforations, and gently press and stretch each triangle slightly so it is more even.
- Cut 4 of the crescent triangles in half lengthwise so you have 4 larger triangles and 8 smaller pieces, making 12 dough pieces total.
- Press one dough piece into each muffin cup, letting the dough come up the sides to form a small shell and patching any thin spots with extra dough if needed.
- Spoon the warm beef-and-mushroom mixture into the dough-lined cups, dividing it as evenly as possible among all 12 and filling them nearly to the top without heaping over the edges.
- Bake the muffin pan on the foil-lined baking sheet for 11 to 15 minutes, until the crescent dough is puffed and deep golden brown at the edges and on top and the filling is hot and bubbly.
- Let the cups rest in the pan for about 5 minutes, then run a small knife or spatula around the edges and gently remove them to a platter or plates.
Notes
Refrigerate leftovers within 2 hours in a covered container with a tight lid; they will keep well for a few days. Reheat on a baking sheet in a 325°F to 350°F oven until hot in the center, checking after about 10 minutes. The microwave will warm the filling but will soften the crescent dough.
Nutrition
Calories: 150kcal
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