CHEESEBURGER CRESCENT RING
This is an easy entree that can be put together quickly after a long day at work. I guarantee that adults will enjoy it as much as kids do. -Stephanie Hurd, Oxford, Alabama
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal., In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in ketchup and mustard. Remove from the heat., Spoon beef mixture across wide end of triangles. Top with cheese and pickles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible). Bake 25-30 minutes or until golden brown. If desired, serve with Thousand Island dressing.
Nutrition Facts : Calories 333 calories, Fat 18g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 899mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 0 fiber), Protein 14g protein.
CRESCENT CHEESEBURGER PIE
This recipe goes back many years and is still a family favorite ---shredded old cheddar can be replaced with the cheese slices if desired.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Lightly grease a 9 or 10-inch pie plate.
- In a large skillet brown the ground beef with onion, garlic, bell pepper, oregano and chili flakes (if using) drain fat, season with seasoned salt and black pepper, then mix in 1/4-1/3 cup grated Parmesan cheese.
- Stir in the tomato sauce and mushrooms; simmer for about 10-12 minutes.
- Unroll one package of crescent rolls and separate the dough in triangles; arrange the triangles with pointed ends to the center, then press the edges together to form a pie shell.
- In a bowl beat together 2 egg yolks and 3 egg whites until well combined.
- Pour HALF of the egg mixture over the pie shell.
- Spoon the meat mixture into the shell over the egg mixture.
- Arrange the cheese slices over the beef mixture, then top with remaining beaten egg mixture.
- Unroll the second crescent roll package, then place four sections of dough together to form a 12x16-inch rectangle; press edges and perforations together, then roll the dough into a 12-inch square.
- In a small bowl whisk 1 egg yolk with 1 tablespoon cold water.
- Brush the edges of bottom crust with yolk/water mixture, then place the dough on top of the beef filling; trim, seal and flute edges.
- Cut small two slits in top of the crust, then brush the top dough with yolk/water mixture; sprinkle with about 2 tablespoons grated Parmesan cheese if desired.
- Loosley cover the edge with a foil strip to prevent browning.
- Bake at 350 degrees for about 20 minutes.
- Cover the center of the pie loosley with foil and continue to bake for about 20 minutes longer.
- Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 576, Fat 27.6, SaturatedFat 12.1, Cholesterol 206.6, Sodium 841.3, Carbohydrate 47.2, Fiber 4.6, Sugar 7.2, Protein 34.3
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