My mini crescent roll meat pies are so quick and easy to make and include a delicious meat and melted cheese filling wrapped in buttery flaky dough.
I had my first meat pie when I lived overseas. People would make them for breakfast, lunch or supper. And I tell you what I got hooked! They were awfully handy and awfully good.
When we go on camping trips, these campfire hand-held meat pies are the first recipe I go to for convenient food to take. The options are endless and I hope you’ll use this one as a springboard and get creative to suit your personal tastes. These also make a fun supper for those rushed evenings when you have to head out the door as soon as everyone gets home. They’d work for family movie night or just a lazy evening meal as well.
Our starting point for crescent roll meat pies is… crescent roll dough. Then we need some filling. Today I’m using deli roast beef, deli chicken breast, Ro-Tel tomatoes, shredded mozzarella cheese, and shredded cheddar cheese. All we’re going to do is roll out the dough, add the filling, and bake! These mini meat pies are so quick and easy to make. But the combination of the deliciously warm filling and the flaky buttery dough will have you coming back for more.
Ready to get cooking? This is another great recipe to make with your kids or just let your kids make it all on their own.
- Deli roast beef
- Deli chicken
- Shredded mozzarella cheese
- Shredded cheddar cheese
- Crescent roll dough
- Ro-Tel tomatoes
How to Make Crescent Roll Meat Pies
First, open your chilled crescent roll dough and separate it into triangles.
This is best if your dough is really cold. If you let it sit at room temperature it gets very sticky and stretchy and harder to work with.
Place chopped deli roast beef into the center of the dough triangle and then add the rest of the ingredients!
That includes the chopped deli chicken breast…
The shredded mozzarella cheese…
The shredded cheddar cheese…
And a teaspoon of drained Ro-Tel tomatoes.
The whole time, you should make sure you leave plenty of room at the edge to seal the packet.
Now it’s time to roll the triangle of crescent dough into your meat pie ball.
Basically, fold the edges however you can to seal it up. To see how I did it, check out the video in the recipe card below.
Here they are!
Spray a baking sheet with cooking spray and place the meat pies on top.
Bake them at 350 for 10 to 15 minutes until golden brown.
Serve your mini meat pies immediately!
- Store leftovers in an airtight container in the fridge for up to 4 days and reheat them in the microwave, oven, or air fryer until heated through.
- You can also freeze them as described below for up to 3 months. Thaw overnight in the fridge before reheating as above.
Campfire Meat Pies
Here’s what I do if I’m taking my meat pies camping. First, allow them to cool completely. Then wrap them individually in aluminum foil and place these wrapped bundles in a labeled zipper-seal bag. Place them in the fridge or freezer, depending on if your trip is in a couple of days or a couple of weeks.
Transport them to the campsite in an ice-filled cooler. Place them at the fire’s edge or over hot coals until heated through.
Here are some other pie filling suggestions:
- Mini Shepherd’s Pies: cooked ground pork or ground beef with the diced frozen veggies of your choice: carrots, potato, onion, bell pepper, or green peas.
- Leftover pulled pork, leftover shredded chicken, or leftover pulled BBQ chicken with barbecue sauce.
- Italian hand-held meat pies: cooked ground beef, shredded mozzarella cheese, and spaghetti sauce. Another option is to use marinara sauce as a dipping sauce.
- Sloppy Joe meat pies
- Cheeseburger mini pies: browned ground beef cooked with 1/2 teaspoon each of garlic powder and onion powder and onions. Then add your favorite cheeseburger toppings: ketchup, mustard, pickle slices, and/or American cheese.
- Mini taco hand pies: ground beef browned with taco seasoning. Then add your favorite taco toppings: drained black beans, guacamole, shredded cheddar cheese, and/or salsa.
- Your favorite pizza toppings, like deli roast beef, diced bell pepper and onion, and shredded mozzarella cheese.
- A single chicken nugget with cheese.
- Cooked bacon bits and cooked ground sausage with cheese.
- Deli ham with shredded cheddar cheese.
- Use your favorite type of shredded cheese.
- Add your favorite sauce: ketchup, mustard, pickle relish, or BBQ sauce.
What do you serve with crescent roll meat pies?
If you want to serve your mini meat pies as a main dish, here are some side dish suggestions:
- Parmesan Oven Fries
- Low-Carb Baked Zucchini Fries
- Greek Salad
- Southern Scalloped Potatoes
- Fresh Green Beans
- Summer Corn Salad
- Roast Vegetables
- Simple Zucchini and Squash Recipe
- Collard Greens With Hot Pepper Sauce
You may also like these recipes:
Cornbread Chicken Pot Pie Made From Scratch
Little Smokies Pigs In A Blanket
- 1 container original crescent roll dough
For Each Individual Meat Pie
- 1 tbsp deli roast beef
- 1 tbsp deli chicken
- 1 tbsp shredded mozzarella cheese
- 1 tbsp shredded cheddar cheese
- 1 tsp drained Ro-Tel tomatoes, sauce, or add-ins of your choice
- Now open your chilled crescent roll dough and separate it into triangles. This is best if your dough is really cold. If you let it sit at room temperature it gets very sticky and stretchy and harder to work with.1 container original crescent roll dough
- Now add your ingredients one at a time to the center of the dough triangle. Just make sure you leave plenty of room at the edge to seal the packet.1 tbsp deli roast beef, 1 tbsp deli chicken, 1 tbsp shredded mozzarella cheese, 1 tbsp shredded cheddar cheese, 1 tsp drained Ro-Tel tomatoes, sauce, or add-ins of your choice
- Now it's time to roll the triangle of dough into your meat pie ball. Basically, fold the edges however you can to seal it up.
- Spray a baking sheet with cooking spray and place the meat pies on top.
- Bake them at 350 for 10 to 15 minutes until golden brown and serve immediately.
Nobody cares if you can’t dance well.
Just get up and dance!
Submitted by Ruth Lail.
Pillsbury sells a ‘crescent roll sheet’ (one sheet of dough, not perforated) – you could portion those much easier than using the rolls!
I like leftovers: hot dog sliced thin, fried cabbage with onion and mustard and drained Pork n beans. sealed in the cresent or a flattened out canned biscuit, then roll it in cornmeal.
Great idea Barbara!!!