Ingredients
1 pound ground beef1 can (4 ounces) chopped green chiles1 package (8 ounces) cream cheese, cubed1/4 teaspoon ground cumin1/4 teaspoon chili powder3 tubes (8 ounces each) refrigerated crescent rolls
Preparation
In a large skillet, cook beef and chiles over medium heat until meat is no longer pink; drain. Add cream cheese, cumin and chili powder. Cool slightly.
Preheat oven to 375°. Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short side of each triangle; carefully roll up.
Place point side down 2 in. apart on ungreased baking sheets. Bake 11-14 minutes or until golden brown. Serve warm.
