From Niki Reid
1 lb. ground beef
2-3 Tablespoons of Mustard
1 cup shredded Cheddar cheese (4 oz)
Dill pickle slices
2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls
Shredded lettuce, chopped tomatoes, onion
Sesame Seeds
Heat oven to 375°F.
In 10-inch nonstick skillet, cook beef until no longer pink.
Add 2-3 Tablespoons of mustard.
Unroll both cans of dough; separate into 16 triangles.
Take the triangles and lay them around the edge of a round pizza pan with the points hanging over the edge and the other ends facing the center. They will form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
Spoon beef mixture on the half of each triangle closest to center of ring.
Top with shredded cheese and pickles.
Bring each triangle tip up over filling, tucking dough under center layer of dough to secure it.
Repeat around ring until entire filling is enclosed (some filling might show a little).
Brush top with an egg wash and sprinkle with sesame seeds.
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked.
Cool 5 to 10 minutes before cutting into serving slices.
Serve with choice of toppings…diced onion, shredded lettuce, diced tomatoes.
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