All the flavors of your favorite cheeseburger wrapped up in flaky crescent dough. These handheld bites are easy to eat with one hand, making them perfect for game day. Golden, crispy on the outside with a cheesy, beefy filling inside - they're like cheeseburger egg rolls without the deep fryer.
Ingredients
For the Filling:
- 1 lb Nolan Ryan Ground Beef (85% or 90%)
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup dill pickle relish, drained well
- 1/4 cup ketchup
For Assembly:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds (optional)
For Serving:
- Ketchup
- Mustard
- Extra pickle slices
- Special sauce (mix mayo, ketchup, relish, and a splash of pickle juice)
Instructions
Make the Filling:
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Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, 6-8 minutes. Drain excess fat.
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Add aromatics: Add diced onion to the beef and cook 3-4 minutes until softened. Add garlic and cook 1 minute until fragrant.
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Season: Stir in Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper. Cook 1-2 minutes to combine flavors.
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Add cheese and pickles: Remove from heat. Stir in shredded cheddar cheese, pickle relish, and ketchup until cheese is melted and everything is well combined. Let filling cool completely (very important - hot filling will make the dough soggy).
Assemble the Roll Ups:
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Prep: Preheat oven to 375°F. Line two baking sheets with parchment paper.
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Prepare dough: Unroll crescent roll dough and separate into triangles. If you want larger roll ups, press two triangles together to form a rectangle and cut in half to make two squares.
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Fill: Place about 2 tablespoons of beef mixture on the wide end of each triangle (or on one side of the square if using that method). Don't overfill or they'll burst.
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Roll: Starting from the filled end, roll up the dough, tucking in the sides as you go to seal the filling inside. Place seam-side down on prepared baking sheet.
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Egg wash: Brush the tops of each roll up with beaten egg. Sprinkle with sesame seeds if using.
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Bake: Bake for 15-18 minutes until golden brown and crispy.
Serve:
- Let cool for 5 minutes, then serve with ketchup, mustard, pickle slices, and/or special sauce for dipping.
