This is from another cookbook I’m getting rid of, but I remember we used to make this recipe quite a bit and really enjoyed it.
- ¼ cup onion, chopped
- ¾ pound lean (90%) ground beef
- ¼ cup ketchup
- 2 teaspoons yellow mustard
- 9 slices (¾ ounce each) American cheese, divided
- 2 packages (8 ounces each) refrigerated crescent rolls
- 16 dill pickle slices
- 3 large plum tomatoes, sliced
- 2 cups lettuce, shredded
Preheat oven to 375°.
Cook ground beef with onion in a skillet over medium heat for 8 – 10 minutes, or until beef is no longer pink. Drain. Add ketchup, mustard, and 5 of the cheese slices (cut up). Stir until cheese is melted. Remove pan from heat.
Unroll the crescent dough, separate into 16 triangles. Arrange triangles in a circle on a round baking sheet/pizza pan, with wide ends of the triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center.)
Scoop the meat mixture evenly on the widest end of each triangle. Top each scoop with a pickle slice. Bring points of triangles up and over the filling, tucking the point under the wide end of dough at the center of the ring. (Filling will not be completely covered.)
Bake 20 – 25 minutes or until deep golden brown. Remove from oven. Cut each of the remaining 4 cheese slices into 4 triangles. Arrange cheese triangles over top of rings. Arrange tomato slices around inside center of ring, and add lettuce to the center of the ring. Cut ring into 8 slices and serve with additional ketchup and mustard, if desired.