Refrigerated crescent rolls are like duct tape. They can hold together a tasty dish just as duct tape holds together anything that is in need of repair. Recipes using crescent rolls have increased exponentially over the last 5-10 years and I dare say the recipes have become more tasty along the way. Piggies in a blanket anyone? No thanks. I’d rather enjoy some cheeseburger ingredients in my crescent rolls!
Please Note: This recipe calls for dill pickles which are not included in the ingredients shown here because my boys won’t eat them. Myself, I say go for the pickles. YUM!
Prepping the ingredients are pretty simple here but it will take a little patience to assemble them. I’m including a picture of the ring during assembly so you can be confident in how to do this.
Once you’ve wrapped the crescent roll dough around the ingredients and baked this ring to a golden brown perfection, you’ll be dreaming up other crescent roll concoctions in no time!
- 1 pound ground beef, cooked and drained
- 1/3 cup ranch dressing
- 4 slices cooked bacon, chopped
- 2 (8 oz) cans refrigerated crescent rolls
- 16 dill pickle chips
- 4 slices American cheese, cut in half
- 2 teaspoons sesame seed
- Heat oven to 375°F.
- In a skillet, cook ground beef until brown; drain and set aside.
- In the same skillet, cook bacon until crisp; drain and set aside.
- In small bowl, mix ground beef, ranch dressing and bacon.
- Unroll both cans of dough; separate into 8 rectangles. On a large cookie sheet, arrange rectangles in ring to form a circle in center. Dough will overlap.
- Spoon beef mixture on the half of each rectangle closest to center of ring; top each with 2 pickle slices and 1 piece of cheese.
- Bring each dough rectangle up over filling, tucking dough under to secure it. Repeat around ring until all dough has been folded over.
- Gently separate dough perforations on top until filling peeks through.
- Brush dough lightly with water; sprinkle with sesame seed.
- Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked.
- Cool 5 to 10 minutes before cutting into serving slices.