This Beef and Mushroom Crescent Cups are the perfect bite-sized appetizer, filled with savory seasoned beef, tender mushrooms, and melted cheese wrapped in flaky crescent dough. Easy to make and incredibly delicious, they’re ideal for parties, snacks, or a quick comforting treat everyone will love.
Ingredients
Base
- 1 can 8 oz / 225g refrigerated crescent roll dough
Filling
- 250 g ground beef
- 1 cup mushrooms finely chopped
- ½ small onion finely diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- ½ tsp dried thyme optional
Creamy Finish
- ¼ cup cream cheese softened
- ½ cup shredded cheese cheddar, mozzarella, or mix
Instructions
- Prep the Oven & Dough
- Preheat oven to 375°F (190°C).
- Lightly grease a muffin tin (8 cups).
- Unroll crescent dough and separate into triangles.
- Press each piece into a muffin cup, forming a small “cup.”
- Cook the Filling
- Heat olive oil in a pan over medium heat.
- Add onion and cook 2–3 minutes until soft.
- Stir in garlic and cook 30 seconds.
- Add ground beef, cook until browned (5–6 minutes).
- Mix in mushrooms and cook until moisture evaporates (3–4 minutes).
- Season with salt, pepper, paprika, and thyme.
- Make it Creamy
- Lower heat and stir in cream cheese until melted and combined.
- Remove from heat.
- Assemble
- Spoon the beef mixture into each dough cup.
- Top with shredded cheese.
- Bake
- Bake for 12–15 minutes until the dough is golden and the cheese is melted.
- Cool & Serve
- Let cool for 5 minutes before removing from the tin.
- Serve warm.
