A family-friendly recipe for 8 large crescent rolls featuring ground beef, bacon, and cheddar cheese wrapped in crescent dough, baked until puffed and golden brown.
Ingredients
- 1 pound ground beef (80/20 lean recommended)
- 6 slices bacon, cooked until crisp and chopped (or ½ cup real bacon bits)
- 1 can (8 oz) refrigerated crescent roll dough (8 triangles)
- 1 cup sharp cheddar cheese, shredded
- ½ cup finely diced yellow onion
- 2 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon melted butter (for brushing the tops)
- 1 teaspoon sesame seeds (to sprinkle on top)
- Dill pickle slices (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly coat with non-stick cooking spray.
- Heat a skillet over medium heat. Fry bacon until crisp (6–8 minutes). Transfer to a paper-towel-lined plate to drain, then chop into bite-sized pieces.
- In the same skillet with remaining bacon grease (leaving about 1 tablespoon), add ground beef and diced onion. Cook over medium-high heat for 6 to 8 minutes, breaking up the meat, until fully browned.
- Add minced garlic during the last minute of browning and stir until fragrant. Drain excess grease from the skillet.
- Reduce heat to low. Stir in ketchup, yellow mustard, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Simmer for 1 to 2 minutes until the sauce coats the beef mixture.
- Remove from heat and stir in chopped bacon. Allow the mixture to cool slightly for 3 to 5 minutes.
- Unroll the crescent dough and separate into 8 individual triangles along the perforated lines.
- Place 1 tablespoon of shredded cheddar cheese near the wide end of each triangle. Spoon 2 to 3 tablespoons of the warm bacon-cheeseburger mixture on top of the cheese.
- Top the beef mixture with another sprinkle of cheddar cheese.
- Starting at the wide end, gently roll up each triangle toward the pointed tip, keeping the filling enclosed. Place each roll on the prepared baking sheet with the tip tucked underneath.
- Lightly brush the tops of the rolled crescent dough with melted butter. Sprinkle sesame seeds evenly over the tops.
- Bake at 375°F (190°C) for 12 to 15 minutes, or until the crescent rolls are puffed, crispy, and deep golden brown.
- Remove from the oven and let cool on the baking sheet for 3 to 5 minutes. Garnish with chopped fresh parsley. Serve hot with dipping sauces and pickle slices.
Notes
Avoid Soggy Rolls: Draining the ground beef thoroughly after browning is crucial to prevent the dough from becoming soggy. Don’t Overfill: Stick to about 2–3 tablespoons per roll to prevent filling from spilling out during baking. Cheese Choice: Sharp cheddar is recommended, but American, Pepper Jack, or Monterey Jack can be substituted. Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in oven/air fryer at 350°F (175°C) for 4–6 minutes or microwave for 30–45 seconds. Freezing: Assemble rolls, freeze until solid, then store in a freezer-safe bag for up to 2 months. Bake from frozen at 375°F (190°C) for 16–18 minutes.
