This oven baked 4-ingredient beef crescent pie is the kind of simple, cozy supper that feels right at home on a busy weeknight or a cool fall weekend. It has that old-fashioned comfort-food charm, with buttery crescent dough wrapped around a hearty layer of seasoned beef and melted cheese, all baked into one easy pie that comes together with just a handful of pantry and refrigerator staples.
Serve this beef crescent pie with a crisp green salad, steamed green beans, or roasted carrots for an easy family meal. If you want to make it feel extra comforting, a bowl of tomato soup or some simple oven fries on the side pairs beautifully with the flaky crust and savory filling.
Oven Baked 4-Ingredient Beef Crescent Pie
Servings: 6
Ingredients
1 pound ground beef
2 tubes refrigerated crescent roll dough
2 cups shredded cheddar cheese
1 packet taco seasoning
Directions
1. Preheat your oven to 375°F and lightly grease a 9-inch glass pie dish.
2. In a skillet over medium heat, cook the ground beef until browned and crumbly. Drain any excess grease, then stir in the taco seasoning until the meat is evenly coated.
3. Unroll one tube of crescent dough and press it into the bottom and up the sides of the prepared pie dish, pinching the seams together to form a crust.
4. Spoon the seasoned beef into the crust and spread it out evenly. Sprinkle the shredded cheddar cheese over the top.
5. Unroll the second tube of crescent dough and lay it over the top, pinching the seams and edges to seal.
6. Bake for 20 to 25 minutes, until the crust is puffed and golden brown. Let the pie rest for 5 minutes before slicing and serving.
Variations & Tips
For picky eaters: If your family prefers very simple flavors, skip any extra garnishes and use mild cheddar for a softer, kid-friendly taste. Cutting the pie into smaller wedges also makes it easy for little ones to serve themselves.
Add a little extra flavor: A spoonful of sour cream or salsa on the side can make each serving feel a little more special without changing the easy 4-ingredient base recipe.
Make it ahead: You can brown the beef earlier in the day and keep it in the refrigerator until dinnertime. That way, assembly goes quickly and supper gets on the table fast.
Crust tip: Be sure to pinch the crescent seams well so the filling stays tucked inside while baking. If the top browns too quickly, lay a piece of foil loosely over it for the last few minutes.