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Try steak-stuffed crescent rolls for fancier pigs in a blanket

I know steak is typically a fancy dinner treat, but I took all that flavor and stuffed it into a buttery crescent roll. Plus, I served it alongside a spicy and flavorful sour cream-horseradish dipping sauce.

I personally think these little gems would be perfect for a cocktail party or even as a quick weeknight snack. The horseradish sauce can be adjusted to your flavor preference, but I have always been a fan of adding more. There is no such thing as too much horseradish in my house.

steak stuffed crescent rolls with horseradish dipping sauce

Steak-stuffed crescent rolls with horseradish sauce recipe

This delicious three-bite appetizer is stuffed with seasoned steak and sharp cheddar cheese. Take it over the top by pairing it with a quick sour cream-horseradish dipping sauce.

Yields 8

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes


  • 8 refrigerated crescent rolls
  • 1/2 pound thin-sliced steak
  • Kosher salt and pepper, to taste
  • 1 tablespoon olive oil
  • 4 slices sharp cheddar cheese, cut in half
  • 1/2 cup sour cream
  • 1-2 tablespoons hot horseradish
  • 1/2 teaspoon apple cider vinegar


  1. Preheat the oven to 375 degrees F, and line a rimmed baking sheet with parchment paper.
  2. Open the container of crescent rolls, lay them out, and set them aside.
  3. Season the steak with the desired amount of kosher salt and pepper.
  4. Set a large skillet over medium heat, and add in the olive oil.
  5. Once the oil is hot, add in the steak, and cook it quickly just to brown the outside. Remove from the skillet once browned.
  6. Cut the cooked steak into strips that will fit comfortably in the crescent rolls. You will need 8 strips total.
  7. Place the steak at the wide end of the crescent roll, and top with 1/2 a slice of cheese. Roll up, and place onto the prepared baking sheet. Continue until all the crescent rolls have been made.
  8. Bake for about 15 minutes, until the crescent rolls are golden brown.
  9. While the crescent rolls bake, prepare the sauce.
  10. In a small bowl, stir together the sour cream, horseradish and apple cider vinegar. Season with kosher salt and pepper, to taste.
  11. Serve the hot steak rolls with the dipping sauce.

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