Pumpkin Chili Cheese Crescent Roll-Ups

Elevate your weeknight chili with a touch of fall flair! These savory crescent roll-ups are stuffed with a creamy, pumpkin-infused chili and plenty of gooey cheese.

Prep

20 min

Cook

25 min

Total

45 min

Makes

8-16 roll-ups (4-8 servings)

Ingredients

Check off each one as you gather it.

• 1 pound (450 g) ground beef, 80/20 lean
• 1 medium (150 g) yellow onion, finely diced
• 1 (15-ounce / 425 g) can tomato sauce
• 1 (15-ounce / 425 g) can pumpkin puree (not pumpkin pie filling)
• 1 (4.5-ounce / 128 g) can diced green chiles, undrained
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 (8-ounce / 226 g) package cream cheese, softened
• 1 cup (113 g) shredded sharp cheddar cheese
• 1 cup (113 g) shredded Monterey Jack cheese
• 2 (8-ounce / 226 g) cans refrigerated crescent roll dough

Instructions

1. 01

   In a large skillet over medium-high heat, brown the ground beef and diced yellow onion, breaking up the beef with a spoon. Drain any excess fat.

2. 02

   Stir in the tomato sauce, pumpkin puree, diced green chiles, chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.