OVEN-BAKED 4-INGREDIENT BEEF CRESCENT SQUARES RECIPE
These easy beef crescent squares are made with savory seasoned ground beef and plenty of melted cheddar cheese tucked between two layers of golden crescent roll dough. A simple, hearty dinner with only four ingredients.
Ingredients
- 1 pound lean ground beef 85% to 90% lean
- 2 8-ounce cans refrigerated crescent dough sheets
- 2 cups shredded sharp cheddar cheese
- 1 1-ounce packet dry onion soup mix
Instructions
- Preheat the oven to 375°F. Line a 9×13-inch baking dish with parchment paper.
- Cook the ground beef in a large skillet over medium-high heat for 7 to 9 minutes, breaking it into small crumbles, until fully cooked and it reaches 160°F. Drain the excess grease.
- Reduce the heat to low. Stir the dry onion soup mix into the ground beef and cook for one additional minute. Remove from the heat.
- Unroll one can of crescent dough into the prepared baking dish. Press it evenly over the bottom and prebake for 7 to 9 minutes, until lightly set.
- Spread the cooked ground beef evenly over the partially baked crescent crust.
- Sprinkle the shredded cheddar cheese over the beef in an even layer.
- Unroll the second crescent dough sheet over the filling. Gently press the edges together with the bottom crust where possible.
- Bake for 16 to 20 minutes, until the top is golden brown, the dough is cooked through, and the cheese has melted.
- Remove from the oven and allow the casserole to rest for 5 minutes.
- Cut into 8 equal squares and serve warm.
Notes
- Use lean ground beef to prevent the filling from becoming greasy.
- If using regular crescent rolls, pinch the perforated seams together before assembling.
- Prebaking the bottom crust helps prevent a soggy casserole.
- Keep the dough refrigerated until you're ready to assemble the layers.
- Let the squares rest before slicing so the filling stays together.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat leftovers until the center reaches 165°F.