What to Cook for The Big Game: Mini Beef Crescents

All this week, we're going to focus on food for Sunday's big game. My culinary preference for football cuisine is easy-to-cook, man-sized finger food. And lots of it. This recipe, from Pillsbury.com, fits the bill perfectly because it's versatile and easy to make.

Mini Beef and Cheese Crescents

Ingredients
1 can (8 oz) refrigerated crescent dinner rolls
1 tablespoon Italian salad dressing
2 slices (1/2 to 1 oz each) cheese, each cut into 8 strips
2 tablespoons chopped roasted red bell peppers (from a jar or fresh)
3 oz thinly sliced cooked roast beef (from deli), cut into 16 pieces [feel free to substitute any sliced, chopped, marinated, or pulled meat --Spanno]

Directions
1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 8 triangles; press out each triangle so shortest side measures 4 inches. Cut each triangle in half lengthwise from tip end to short side to make 16 triangles.
2. Brush each triangle with salad dressing. Top each with 1 cheese strip, scant 1/2 teaspoon roasted peppers and 2 pieces of beef, folding to fit on triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.
3. Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Makes 16 appetizers.

--Spanno