Beef-Stuffed Crescent Rolls

1 pound ground beef
1 can (4 ounces) chopped green chilies
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
3 tubes (8 ounces each) refrigerated crescent rolls

In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly.
Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.
Place point side down 2 inches apart on ungreased baking sheets. Bake at 375° for 11-14 minutes or until golden brown. Serve warm.

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