Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is fully browned and the onion is soft. Drain any excess grease.
- Stir in the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
- Stir in the ketchup, mustard, and diced pickles. Season with salt and pepper. Let the mixture cool for 5-10 minutes.
- Once cooled, stir in the shredded cheddar cheese until well combined.
- Unroll the crescent dough sheet onto a lightly floured surface. Pinch the diagonal seams together to form a solid rectangle.
- Spread the beef mixture evenly over the dough, leaving a small border on all sides.
- Starting from one of the long ends, tightly roll the dough into a log. Pinch the seam to seal it closed.
- Using a sharp knife, slice the log into 1-inch thick rollups. You should get about 16 rollups. Place them cut-side up on the prepared baking sheet.
- Brush the tops and sides of each rollup with the egg wash and sprinkle with sesame seeds.
- Bake for 12-15 minutes, or until the dough is golden brown and puffy. Serve warm with your favorite dipping sauce.
Notes
Tip 1: Ensure the beef filling is cooled before spreading it on the dough to prevent the dough from becoming greasy and hard to work with.
Tip 2: For the best melt, shred your own cheddar cheese from a block. Pre-shredded cheeses often have anti-caking agents that can affect texture.
Tip 3: Don't skip the egg wash! It's the key to getting that beautiful, shiny, golden-brown finish.
Tip 2: For the best melt, shred your own cheddar cheese from a block. Pre-shredded cheeses often have anti-caking agents that can affect texture.
Tip 3: Don't skip the egg wash! It's the key to getting that beautiful, shiny, golden-brown finish.