There are some suppers that feel like they came straight out of a simpler time, and these oven baked 4-ingredient beef crescent boats are just that kind of meal. They remind me of those late summer evenings when the garden was slowing down, the air was still warm, and folks wanted something hearty without standing over the stove all night. With buttery crescent dough, savory ground beef, and plenty of melted cheese, this is the sort of homestyle recipe that has earned its place in many Midwestern kitchens for good reason.
Serve these warm with a crisp green salad, a bowl of tomato soup, or simple roasted vegetables for a full meal. They also go nicely with dill pickles, potato chips, or a spoonful of marinara on the side if you like a little extra sauce for dipping. For an easy family supper, I often set them out with fresh fruit and let everybody help themselves.
Oven Baked 4-Ingredient Beef Crescent Boats
Servings: 4
Ingredients
1 pound ground beef
1 tube refrigerated crescent roll dough
1 1/2 cups shredded mozzarella cheese
1/2 cup pizza sauce or tomato sauce
Directions
1. Preheat your oven to 375°F and line a baking sheet with foil for easy cleanup.
2. Brown the ground beef in a skillet over medium heat, breaking it into crumbles as it cooks. Drain off any excess grease.
3. Stir the pizza sauce or tomato sauce into the cooked beef and cook for 1 to 2 minutes, just until warmed through.
4. Unroll the crescent dough and separate it into 8 triangles. Arrange them on the prepared baking sheet and gently shape each one into a small boat by pinching the sides up slightly.
5. Spoon the beef mixture into the center of each dough boat, then top evenly with the shredded mozzarella cheese.
6. Bake for 12 to 15 minutes, or until the crescent dough is puffed and golden brown and the cheese is melted and bubbly. Serve hot.
Variations & Tips
Add a little seasoning: If you have a few pantry staples on hand, a sprinkle of garlic powder, onion powder, or Italian seasoning in the beef adds even more flavor without changing the spirit of this easy supper.
Try a different cheese: Mozzarella gives these boats that lovely stretchy top, but cheddar, Monterey Jack, or a pizza blend work just as well if that is what you have in the refrigerator.
Make them heartier: A spoonful of sautéed onions or chopped bell peppers in the beef mixture can stretch the filling and add a little sweetness and color. It is a good way to use up vegetables before the week is out.
Watch the dough closely: Since ovens can vary, start checking a minute or two early. You want the pastry nicely puffed and golden, not overbaked on the tips.
Serve fresh from the oven: These are best hot, when the cheese is still bubbly and the crescent dough is tender and flaky. If you do have leftovers, warm them in the oven or toaster oven so the pastry stays crisp.