Description
These Cheesecake Stuffed Crescent Rolls are a delightful combination of flaky pastry and creamy cheesecake filling. Perfect for breakfast, brunch, or dessert, they are sure to impress everyone with their unique flavors and textures.
Ingredients
- Full-Fat Cream Cheese
- Granulated Sugar
- Egg Yolk
- Vanilla Extract
- Ground Beef
- Onion
- Garlic
- Shredded Cheese
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Dried Italian Herbs
- Worcestershire Sauce
- Refrigerated Crescent Roll Dough
- Egg Wash (1 egg beaten with 1 tbsp water)
Instructions
- In a small bowl, combine the softened full-fat cream cheese, granulated sugar, and vanilla extract. Beat with a spoon or a hand mixer on low speed until smooth and no lumps remain.
- Stir in the egg yolk until just combined. Be careful not to overmix, as we don't want to incorporate too much air.
- Cover the bowl and refrigerate the cheesecake filling for at least 30-60 minutes.
- In a medium skillet, cook the finely minced onion over medium heat with a tablespoon of oil until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet. Break it up with a spoon and cook until it's fully browned. Drain off any excess fat thoroughly.
- Remove the beef from the heat. Stir in the shredded cheese, salt, black pepper, garlic powder, onion powder, and dried Italian herbs. Mix well until the cheese is melted and evenly distributed throughout the beef mixture.
- Transfer the beef mixture to a clean bowl, cover, and refrigerate for at least 30-60 minutes.
- Line a baking sheet with parchment paper.
- Scoop out a small, roughly 1-tablespoon portion of the chilled beef and cheese stuffing. Flatten it gently into a small disc, about 1.5 inches in diameter.
- Take a tiny, approximately 1/2-teaspoon dollop of the chilled cheesecake filling and place it right in the center of the beef disc.
- Carefully bring the edges of the beef mixture up and around the cheesecake filling. Pinch and mold the beef mixture to completely enclose the cheesecake, forming a small, sealed ball.
- Place these prepared balls back into the fridge for 10-15 minutes.
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Unroll the refrigerated crescent roll dough onto your prepared baking sheet. Separate the dough into individual triangles.
- Working with one crescent triangle at a time, place one of your chilled 'Cheesecake Stuffed Beef Balls' at the wide end of the triangle.
- Starting from the wide end, gently roll up the crescent dough over the beef ball towards the narrow point. Tuck in the sides of the dough to fully enclose the stuffing. Pinch the seams and edges securely.
- Repeat with the remaining dough and stuffing balls.
- Arrange the assembled crescent rolls on the prepared baking sheet, leaving some space between each.
- If desired, brush the tops of the crescent rolls with an egg wash for a golden, shiny finish.
- Bake for 12-18 minutes, or until the crescent rolls are golden brown and puffed.
- Remove from the oven and let them cool on the baking sheet for 5-10 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 45 mg
Keywords: Chill everything thoroughly, work with cold crescent dough, and seal seams tightly to keep the cheesecake filling inside. Don't overfill the rolls to ensure even baking.