Cafeteria lady had the right idea! But as we become adults, the idea of all that meat slopping down our arms is a little less appealing. HOWEVER, we should NOT deprive the next generation of the sloppiness! So here's a grown-up version of a classic (which I had to modify due to the lack of the exact main ingredient!).
Original Blog Source: Ask Chefs
Ingredients1/2 pound lean (at least 80%) ground beef (I ended up using strips of pork ribs mixed with slices of pot roast - don't judge! It's what I had on hand!)
1/4 cup barbeque sauce (Sweet Baby Ray's for me)
1/4 cup shredded Cheddar cheese (I had a spicy taco cheddar blend that took it up a notch)
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
1 teaspoon sesame seeds
Directions
Heat oven to 375 degrees F. In 10-inch skillet, cook beef over medium heat, stirring frequently, until thoroughly cooked; drain. Stir in barbecue sauce; cook 1 to 2 minutes, stirring occasionally, until hot. Stir in cheese.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 8x4-inch rectangle. Cut each in half crosswise, making 8 squares.
Place about 2 rounded tablespoons beef mixture on center of each square. Fold dough over filling, forming triangles; press edges with fork to seal. With knife, cut small slits in tops for steam to escape. Place on ungreased cookie sheet. Brush with egg; sprinkle with sesame seed.
Bake 11 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Heat oven to 375 degrees F. In 10-inch skillet, cook beef over medium heat, stirring frequently, until thoroughly cooked; drain. Stir in barbecue sauce; cook 1 to 2 minutes, stirring occasionally, until hot. Stir in cheese.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 8x4-inch rectangle. Cut each in half crosswise, making 8 squares.
Place about 2 rounded tablespoons beef mixture on center of each square. Fold dough over filling, forming triangles; press edges with fork to seal. With knife, cut small slits in tops for steam to escape. Place on ungreased cookie sheet. Brush with egg; sprinkle with sesame seed.
Bake 11 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
- Andy said they would taste just as good with ground beef and to cut the strips thinner.
- Be sure to pull out the crescent rolls only when you're ready to actually assemble everything. The longer they sit out, the doughier the bottoms will be! They're still good, but not on crispy on the bottom.
- It would pair very well with a Caesar salad!
This was an immediate positive response from the hubby, so it'll be a repeat!
AMENDMENT: Andy said they were even better for breakfast an recommended trying chorizo and egg as the filler. OH MY! I think I've created a monster!
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