Beef and Mushroom Crescent Cups

Beef and Mushroom Crescent Cups

Golden, flaky crescent dough filled with creamy ground beef, tender mushrooms, and melted cheese.

These Beef and Mushroom Crescent Cups are an easy comfort-food favorite. Buttery crescent dough forms a crisp, golden shell around a savory beef and mushroom filling in a rich, creamy sauce. They’re perfect for a family dinner, a party appetizer, or a quick weeknight meal.

Prep time

15 minutes

Cook time

20–25 minutes

Yield

8 cups

Ingredients

For the crescent cups

1 can (8 oz / 226 g) refrigerated crescent roll dough

1 tablespoon butter, for greasing if needed

For the beef and mushroom filling

1 lb (450 g) ground beef

8 oz (225 g) mushrooms, sliced

1 small onion, finely chopped

2 garlic cloves, minced

2 tablespoons butter or olive oil

2 tablespoons all-purpose flour

½ cup (120 ml) beef broth

½ cup (120 ml) heavy cream

1 teaspoon Worcestershire sauce

½ teaspoon dried thyme

½ teaspoon paprika

Salt and black pepper, to taste

½ cup (50 g) shredded mozzarella or cheddar cheese

2 tablespoons chopped fresh parsley, optional

Instructions

1. Preheat the oven. Set the oven to 375°F (190°C). Lightly grease an 8-cup muffin pan.

2. Prepare the dough. Unroll the crescent dough and separate it into triangles. Press the seams together where necessary, then divide the dough into 8 portions.

3. Shape the cups. Press each portion into a muffin cup, covering the bottom and sides. Leave enough dough around the edges to hold the filling.

4. Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns. Drain excess fat if necessary.

5. Cook the vegetables. Add the onion and mushrooms. Cook for 5–6 minutes, until softened and most of the mushroom moisture has evaporated. Stir in the garlic and cook for another 30 seconds.

6. Season the filling. Add the butter, flour, thyme, paprika, Worcestershire sauce, salt, and pepper. Stir well and cook for 1 minute.

7. Make it creamy. Gradually pour in the beef broth, stirring until the mixture thickens. Add the heavy cream and simmer for 2–3 minutes. Remove from the heat and mix in the shredded cheese.

8. Fill the cups. Spoon the beef and mushroom mixture into the prepared dough cups, filling them generously without overflowing.

9. Bake until golden. Bake for 15–20 minutes, or until the crescent dough is puffed and golden brown and the filling is hot throughout. If the filling is still warm from cooking, it may need less time.

10. Cool and serve. Let the cups rest in the muffin pan for 5 minutes before carefully removing them. Garnish with fresh parsley and serve warm.

Tips for the best crescent cups

Avoid soggy dough: Cook off excess moisture from the mushrooms before adding the cream.

Keep the filling thick: It should be creamy, not runny, so it stays inside the pastry.

Add extra cheese: Sprinkle a little cheddar or mozzarella on top during the last 5 minutes of baking.

Make ahead: Prepare the filling up to 2 days in advance and refrigerate it. Assemble the cups just before baking.

Store leftovers: Refrigerate in an airtight container for up to 3 days. Reheat in an oven at 350°F (175°C) until hot.

Serving suggestions

Serve these savory cups with a crisp green salad, roasted vegetables, mashed potatoes, or a light tomato soup for a complete meal.

Enjoy the flaky pastry, hearty beef, earthy mushrooms, and creamy cheese in every bite!