This recipe was not only easy, but it got a standing ovation from C.J. It will definitely be something that appears on our weekly menu again. It would also be a great food for a friendly get together.
Cheesy. Bacon-y. Crescent-y. Goodness.
- 4 slices bacon, cut into 1/4-inch pieces
- 1 lb lean ground beef
- 1/4 cup dried instant minced onion
- 1/4 cup chopped hamburger pickle slices
- 2 tomatoes, thinly sliced, if desired
- 4 slices (3/4 oz each) American or Cheddar cheese, each cut in half
- 2 cans (8 oz) refrigerated crescent dinner rolls
- 1 egg, beaten
Heat oven to 375°F. In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes. Add ground beef and onion; cook, stirring occasionally, until beef is thoroughly cooked; drain if necessary. Stir in pickles and ranch dressing.
Unroll dough and separate each can into 4 rectangles; place on ungreased cookie sheet. Press each into 7×4-inch rectangle, firmly pressing perforations to seal.
Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.
Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.