Description
A warm and comforting dish featuring a flaky crescent crust filled with seasoned ground beef and a blend of melting cheeses.
Ingredients
Scale
- 1 lb lean ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tubes refrigerated crescent roll dough
- 1 egg, beaten
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C), and line a large baking sheet with parchment paper.
- Heat your large skillet over medium-high heat. Add the ground beef and diced onion, cooking for about 6–8 minutes while breaking the beef into small crumbles until browned.
- Drain any excess grease if necessary.
- Stir in the minced garlic, spices, salt, and black pepper and cook for an additional 1–2 minutes until fragrant.
- Remove from heat and allow it to cool slightly.
- Unroll the crescent dough and arrange the triangles in a circle on your baking sheet, wide ends overlapping.
- Spoon the beef mixture around the wide ends of the dough.
- Sprinkle the cheddar and Monterey Jack cheeses evenly over the filling.
- Fold the pointed ends of the crescent dough over the filling, tucking them underneath.
- Brush the dough lightly with the beaten egg.
- Bake for 20–25 minutes until the dough is golden brown and cheese is bubbly.
- Let the ring rest for 5 minutes, sprinkle with fresh parsley, slice, and serve.
Notes
For a make-ahead option, prepare the beef filling in advance and assemble before baking. This dish can also be adapted for air fryer cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg