Cheesy Stuffed Beef Crescent Rolls

Steps

1. 1

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Line a baking sheet with parchment paper.

2. 2

   Heat a skillet over medium heat. Add the diced onion, red bell pepper, and minced garlic, and sauté until the vegetables are softened and fragrant, about 4–5 minutes.

   Start 5-minute timer
3. 3

   Add the ground beef, smoked paprika, Italian herb seasoning, salt, and freshly cracked black pepper to the skillet. Cook, breaking the beef apart with a spoon, until it is fully browned and no pink remains, about 7–10 minutes.

   Start 10-minute timer
4. 4

   Drain any excess fat from the skillet. Transfer or leave the filling to cool for a few minutes; it should be warm but not hot so it does not soften the pastry while assembling.

5. 5

   Unroll the crescent roll dough and separate it into 8 dough portions on the parchment-lined baking sheet.

6. 6

   Place a generous portion of the cooled beef mixture onto each dough portion, leaving enough edge space to roll the pastry closed.

7. 7

   Add a layer of shredded mozzarella to each portion. Roll each piece up tightly and tuck the edges underneath or toward the center to help contain the filling and cheese.

8. 8

   Brush the tops of the assembled rolls with the melted butter. Sprinkle lightly with the reserved smoked paprika.

9. 9

   Bake at 375°F (190 °C) (190°C (375 °F)) for 15–18 minutes, until the pastry is golden brown and the cheese is melted and bubbling.

   Start 18-minute timer
10. 10

    Serve hot, optionally with a fresh garden salad or warm marinara sauce for dipping.