This is probably one of my favorite recipes yet! Crescent rolls have been a favorite for me since I was a kid. The slight sweetness of the rolls and cream cheese pairs well with the savory venison, spicy jalapeños (remove the seeds for less spice) and acidic onions. You can customize these any way you’d like!
Ingredients
- 1 lb ground venison
- 8 oz cream cheese plain, softened at room temperature
- 1/2 bunch green onions chopped
- 1/2 red onion chopped
- 1–2 jalapeños diced
- 2 package crescent rolls
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper, more if you like spicy
- Salt and pepper to taste
Directions
-
Preheat oven to 370-degrees Fahrenheit. Prepare two medium baking sheets with parchment paper and spray with non-stick cooking spray. Set aside.
-
Season venison with chili powder, onion powder and cayenne pepper. Cook in medium skillet over medium high heat until cooked through.
-
Transfer cooked venison to a large bowl with softened cream cheese and add chopped green onion, red onion, jalapeño and season with salt and pepper, to taste.
-
Using a spoon, stir well until ingredients are evenly distributed and cream cheese is mixed in.
-
Take crescent rolls out of packaging and lay each one flat on your baking sheets until there are eight rectangles. Spoon about 1/3 cup of filling onto each roll, until all eight are filled evenly.
-
Fold each corner of the roll to the center and press down so it is securely closed. It is okay if there is some visible filling between corners. DO NOT fold the corners of the crescent rolls over each other or the dough will not cook through.
-
Place baking sheets in the oven for 14–16 minutes and remove from oven when the crescent rolls are golden brown.
-
Serve hot. Serve alongside roasted vegetables, cauliflower mashed potatoes and/or a side salad.
-
Store any leftovers in airtight container in the refrigerator for up to three days. Microwave to reheat.
Recipe inspiration courtesy of Wellness for the Win.
