Saturday, October 17, 2009
1/4 cup onion
3/4 pound lean (90%) ground beef
1/4 cup ketchup
2 teaspoons yellow mustard
9 slices American cheese, divided
2 (8 ounce) packages crescent rolls
16 dill pickle slices
3 large plum tomatoes
2 cups lettuce
1. Heat oven to 375.
2. Chop onion. Cook ground beef with onions over medium heat 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.
3. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on 13-inch Round Stone with points towards the outside. (There should be a 5-inch diameter opening in the center.) Using Medium Scoop, scoop meat mixture evenly onto widest end of each triangle. Top each scoop with pickle slice. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (filling will not be completely covered.)
4. Bake 20 to 25 minutes or until deep golden brown. Remove from oven. Using Crinkle Cutter, cut each of the remaining 4 cheese slices into 4 triangles. Arrange cheese triangles over top of ring. Slice tomatoes. Arrange tomato slices around inside center of ring. Slice lettuce into thin strands using Crinkle Cutter. Place in center of ring. Serve with additional ketchup and mustard.