Beef & Pumpkin Crescent Bake

by sammymoniz
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Plate of Beef & Pumpkin Crescent Bake with cast iron in the background.

Beef & Pumpkin Crescent Bake

sammymoniz Beef & Pumpkin Crescent Bake ButcherBox Beef & Pumpkin Crescent Bake European Print
Feeds: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 tablespoons olive oil
  • 1 sweet onion, minced and divided
  • 1 red bell pepper, minced
  • 4 cloves garlic, grated
  • Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup fresh parmesan grated (plus more for serving)
  • 1 pound ButcherBox ground beef
  • 1 cup mozzarella cheese, shredded
  • 2 cans Crescent rolls
  • Fresh thyme 

Instructions

  1. Add 1 tablespoons of olive oil to a pan over medium heat. When the oil shimmers, add 1/2 the minced onion and red bell pepper. Cook, stirring often for 5-7 minutes until softened and lightly charred. Add the grated garlic, a pinch or two of kosher salt and the black pepper. Cook for an additional minute. 
  2. To the bowl of a blender, add the diced tomatoes and pumpkin. Blend for 30 seconds or until smooth. Add the onion / bell pepper mix to the blender and blend for 30 seconds or until smooth and well combined. Return the blended sauce to the hot pan, simmer for 10-15 minutes. Add the 1/2 cup of grated parmesan. Taste and add salt as needed. 
  3. Preheat the oven to 375.
  4. In a separate oven-safe skillet or cast iron pan, heat the remaining tablespoon of olive oil over medium heat. When the oil shimmers, add the ground beef to the pan. Push it around to break it up from its packaged form and then resist the urge to move it around for at least 2 minutes. This will help develop a crust on the beef. Once a nice brown crust has development on the bottom of the beef and little pink remains on the top, begin to break it up into small bits. Add a large pinch of salt to the beef along with the remaining minced onion. Cook for an additional 1-2 minutes until full cooked.
  5. To the cast iron of cooke ground beef, add the pumpkin pasta sauce. Mix until well combined and fully coated. Remove the pan from the heat. 
  6. Flatten the beef in the bottom of the skillet and top it with shredded mozzarella cheese. Roll each crescent roll and place in two rows, slightly staggered, on top of the beef and cheese. 
  7. Tent a piece of aluminum foil over the skillet and bake for 30 minutes. At the 30 minute mark, remove the foil and continue to bake for an additional 20-25 minutes or until the crescent rolls are golden brown and fully baked.
  8. Sprinkle the bake with fresh thyme and additional grates parmesan cheese before serving.

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