Just in the nick of time! My light was fading and I was frantically taking pictures, hoping against hope that some of them would turn out. I was rewarded with 3 relatively good ones!
- 2 8 oz cans crescent rolls
- 1 10 3/4 oz can cream of potato soup, undiluted
- 3/4 cup grated cheddar cheese (for the sauce)
- 1/2 cup half and half or whipping cream (not heavy) – I used a half and half substitute of 4 1/2 tbsp butter + whole milk = 1 cup
- 4 oz cream cheese, chive and onion flavor (very soft)
- 4 tbsp butter (very soft, not melted)
- 1/2 – 1 tsp garlic powder (optional)
- 1/2 – 1 cup shredded round steak*
- 1/2 – 3/4 cup grated cheddar cheese
- salt and pepper, to taste
- 2 – 4 tbsp mayonnaise**
- 1 – 2 cups grated cheddar cheese (to sprinkle on top)
*I cooked the round steak in a slow cooker with broth (vegetable), garlic, salt and pepper. I recommend on low for 8-9 hours, or until able to shred easily with 2 forks. **I mentioned I didn’t have mayo… so instead, I used a few tbsp Dijon mustard to keep the filling from being too dry. I would use mayo.
Preheat oven to 350 degrees. Butter/grease the pan (whatever size will hold all the rolls)
- For filling, mix cream cheese and butter until very smooth; add garlic powder
- Add in steak and cheese; mix until well combined
- Add 2 tbsp mayo or mustard; mix to combine, adding more if mixture is dry; salt/pepper to taste; set mix aside
- In a saucepan, mix half and half, 3/4 c cheese and undiluted cream of potato soup; heat until cheese melts – don’t boil – salt/pepper to taste
- Put a thin layer of soup mixture in bottom of baking dish
- Bust out the crescent rolls!
- Place a tablespoon full of filling on thick part of roll; roll from thick end and seal sides as best as possible; place seam-side down in dish; repeat until dish is full or you’re out of crescent rolls
- Drizzle the remaining soup mix on top of rolls; sprinkle with cheese
Bake at 350 degrees for 30 minutes. Let cool, so everything settles. Serve and enjoy!