- 1 pound ground beef
- 1 cup shredded Cheddar cheese
- 1 envelope onion soup mix
- 3 (8 ounce) cans refrigerated crescent rolls
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the cheese and soup mix; set aside. Separate crescent dough into triangles; cut each triangle in half lengthwise, forming two triangles. Place 1 tablespoon of the beef mixture along the wide end of each triangle. Roll up; place pointed side down 2 in. apart on ungreased baking sheets. Bake at 375°: for 15 minutes or until golden brown.