Cows-in-a-Blanket

Name: Cows-in-a-Blanket
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Cuisine: American
Ingredients: Stoke Provisions Original Beef Sticks (4 oz.), halved crosswise; 8 oz.) tube refrigerated crescent roll dough; Tbsp. of a condiment, like Dijon, pepper jelly, BBQ sauce, or pesto (optional); large egg; Tbsp. poppy seeds, sesame seeds, or everything bagel seasoning

Cows-in-a-Blanket, a Quick & Easy beef recipe, ready in 35 minutes, serves 5.

Cook Time: 35 Minutes

Servings: 5

Ingredients: 5

Cook Mode

Ingredients

8 Stoke Provisions Original Beef Sticks (4 oz.), halved crosswise
1 8 oz.) tube refrigerated crescent roll dough
3 to 4 Tbsp. of a condiment, like Dijon, pepper jelly, BBQ sauce, or pesto (optional)
1 large egg
½ Tbsp. poppy seeds, sesame seeds, or everything bagel seasoning

Preparation

Step 1

Preheat oven to 375°F and line a large baking sheet with parchment paper.
Step 2

Open dough and cut each roll in half, to make 16 triangular pieces of dough.
Step 3

Working with one piece of dough at a time, spread a small amount of the condiment (if using) in the middle of the dough. Top with a piece of beef stick and roll up the dough. As you’re done with each, arrange on the sheet tray, two inches apart and seam side down.
Step 4

In a small bowl, beat egg with 1 Tbsp. water. Lightly brush tops with the mixture, then sprinkle with seeds.
Step 5

Bake until puffed and deep golden brown, 16 to 18 minutes. Let cool for 5 minutes, then serve.

Nutrition Information

Nutrition information per serving: 306 Calories; 151 Calories from fat; 16.7 g Total Fat (7 g Saturated Fat; 0 g Monounsaturated Fat); 26.4 mg Cholesterol; 908.5 mg Sodium; 27 g Total Carbohydrate; 0.7 g Dietary Fiber; 13.5 g Protein; 1.9 mg Iron; 118.3 mg Potassium; 0 mg Thiamin; 0 mg Riboflavin; 0.2 mg Niacin (NE); 0 mg Vitamin B6; 0 mcg Vitamin B12; 0 mg Zinc; 1.7 mcg Selenium; 0.1 mg Choline.

This recipe is an excellent source of Protein. It is a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.