ROAST BEEF AND CHEESE CRESCENT ROLL RECIPE
A quick appetizer, lunch or dinner is ready in less than 30 minutes, thanks to this easy Roast Beef and Cheese Crescent Roll recipe!
Provided by Blair Lonergan
Categories Appetizer Lunch or Dinner
Time 22m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, mix together cream cheese, mayonnaise, and ketchup. Stir in roast beef, cheddar cheese, and garlic powder. Mix well and set aside.
- Unroll the crescent roll dough and separate into triangles.
- Spread each triangle with cream cheese mixture, leaving a border around the edge. Roll up to form crescent rolls.
- Place rolls on a large baking sheet. Bake for approximately 12 minutes, or until golden brown.
- After baking, allow to cool on baking sheet for a few minutes before removing.
Nutrition Facts : ServingSize 1 stuffed crescent roll, Calories 148 kcal, Carbohydrate 13 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 351 mg, Sugar 4 g
ROAST BEEF SUMMER ROLLS RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 11
Steps:
- In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and 3 tablespoons of water. Stir in half of the cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint. Fill a pie plate with warm water. Dip 2 or 3 rice paper wrappers at a time in the water, then set them on a work surface to soften, about 1 minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant 3 tablespoons of the roast beef filling. Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wraplined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling. Just before serving, cut each roll in half and serve with the dipping sauce.
ROAST BEEF SUMMER ROLLS
Make and share this Roast Beef Summer Rolls recipe from Food.com.
Provided by Ambervim
Categories Vietnamese
Time 40m
Yield 6 Rolls
Number Of Ingredients 11
Steps:
- In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and 3 tablespoons of water. Stir in half of the cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce.
- In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.
- Fill a pie plate with warm water. Dip 2 or 3 rice paper wrappers at a time in the water, then set them on a work surface to soften, about 1 minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant 3 tablespoons of the roast beef filling. Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wrap-lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.
- Just before serving, cut each roll in half and serve with the dipping sauce.
Nutrition Facts : Calories 96.2, Fat 4.9, SaturatedFat 0.8, Cholesterol 9.4, Sodium 713.7, Carbohydrate 10.7, Fiber 1.5, Sugar 6, Protein 3.5
ALL AMERICAN ROAST BEEF
This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.
Provided by RCP80
Categories Everyday Cooking
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
- Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g
AWESOME ROAST BEEF
This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.
Provided by Dawn
Categories 100+ Everyday Cooking Recipes
Time 8h15m
Yield 7
Number Of Ingredients 3
Steps:
- Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 3.3 g, Cholesterol 87.7 mg, Fat 16.1 g, Protein 35.3 g, SaturatedFat 5.4 g, Sodium 658.4 mg, Sugar 0.6 g
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GRILLED-BEEF SUMMER ROLLS RECIPE - TIM MCKEE - FOOD
From foodandwine.com
4/5 Total Time 40 mins
- Soak the rice vermicelli in boiling water until opaque and softened, 10 minutes. Drain, rinse and squeeze dry.
- Fill a medium skillet with hot water. Soak 3 rice paper wrappers at a time in the water for 30 seconds, until just pliable. Transfer to a work surface and blot dry. Top each wrapper with some noodles, herbs, carrot, cucumber and beef. Tightly roll up the wrappers around the filling, tucking in the sides as you roll. Repeat with the remaining fillings.
- In a bowl, stir together the lime juice, fish sauce, sugar, garlic, Sriracha and 2 tablespoons of water. Serve the rolls with the dipping sauce.
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