This recipe came from Kraft Canada’s website (www.kraftcanada.com). My friend said she was going to make something new out of ground beef today and then mentioned that she had some Pillsbury crescent rolls in the fridge that she would like to use up before they went bad so maybe she could incorporate those into the recipe. Well, I went to Kraft’s website and they have this handy little gadget where you can type in up to three ingredients, hit search, and it will give you any recipes they have incorporating those ingredients. Two seconds later we knew what we were having for dinner and it was really good! In all honesty, all I did was read out the recipe to her and she just “winged” it from there.
1 lb. ground beef
bacon (we used the precooked bacon – it’s pretty much all I buy anymore because it’s leaner than most regular bacon and it’s so quick and easy to use. There is none of the typical bacon greasy mess to deal with either!) – the recipe called for 4 slices of bacon, cut into pieces.
chopped onion (the recipe called for a small onion)
cheese (the recipe called for 2/3 cup Cheese Whiz but we both think that Cheese Whiz is nasty stuff so she grated some old cheddar cheese instead – not sure how much she used but I would think this would be pretty easy to eyeball according to your taste)
Pillsbury crescent rolls (the recipe called for one can but she had two cans to use up so that’s what we used and it turned out just great and made a TON of food – there were three of us eating including a young adult male who eats a lot and we have enough leftovers for at least one more meal!)
Instructions: This is so simple. You just saute the ground beef, bacon, and onions together until cooked. If you are using the Cheese Whiz, the recipe calls for stirring this in at this point but since we were using real cheese (lol), she just added the cheese once the meat mixture went into the dough “crust” as then it would melt nicely in the oven and avoid having a big melted cheese mess in the skillet. Let this cool a bit while you get the dough ready. Use a nonstick baking sheet or spray one with cooking spray like Pam (you could probably use that nonstick aluminum foil instead) and unroll the crescent roll dough onto it. You want to press the dough so that the seams and perforations are pressed together into one sheet of dough. I have heard that in the US you can buy crescent roll dough that has no perforations in it for just this kind of purpose but that’s not available here in Canada yet. What you want here is for the dough to be pressed out into the rectangle that it comes in. Cover the rectangle of dough with the meat mixture (this is when she added the grated cheese) and roll up the dough starting at one of the long sides, kind of jelly roll style. Turn this so that the roll is seam side down on the baking sheet and bake in a 400 degree F oven for 20-25 minutes until it’s golden brown on the outside. (Note: when the crescent roll dough came out of the cans, it was all stuck together and wouldn’t roll out nicely the way it’s supposed to so she pretty much put the “lumps” of dough together and rolled them out as you would cookie or pie dough but it still worked just fine).