A few weeks ago, my son-in-law and grandson came to spend the weekend with me, and because I hadn’t restocked my cabinets and fridge, I didn’t have but just a few items to use to make anything for supper.
Holding both doors on my refrigerator freezer wide open (something my mother would have slapped me for had she been there), I starred into the abyss of what was my nearly empty fridge and freezer looking for a sign of something to use. I found some frozen ground beef and french fries in the freezer, but I didn’t have any hamburger buns. So burgers and fries were out.
I was desperately trying to come up with something to use the ground beef for, when I suddenly remembered a recipe I had gotten from my favorite go-to-website for recipes, Pillsbury.com.
I quickly searched for my recipe for Pillsbury Crescent Rolls Cheeseburger Cups and thought, hey, that’ll work.
I was getting excited. So I quickly checked to see if I had all the ingredients needed to make them, when I realized I had everything, except for the crescent rolls. The air was quickly deflated from my preverbal excitement.
Instead of the crescent rolls, I had purchased a couple of tubes of Pillsbury Crescent Seamless Dough Sheets to use to make some apple turnovers.
So I began racking my brain (which is a feat in itself) about how to use the crescent dough sheets, when I had what I call one of my Oprah “light bulb” moments. I came up with the idea to make Cheeseburger Crescent Turnovers instead.
They were a hit! They are so easy to fix and the taste was absolutely scrumptious. I served them with fries and a salad, and they’re even better when you reheat them the next day. So I hope you’ll give them a try and let me know what you think!
1 lb ground beef
1/2 cup dill pickle relish
1/4 finely diced onions
1 tbsp. mayonnaise
1 tbsp. ketchup
1 tsp. mustard
1 cup of Kraft Finely Cut Sharp Cheddar Cheese
1 tube Pillsbury Crescent Seamless Dough Sheet
1. Preheat oven to 350 degrees, while cooking ground beef and onions together until meat is done. Drain.
2. Stir in the pickle relish, mayonnaise, ketchup and mustard to the ground beef and onions, and set aside.
3. Roll out the crescent dough and cut in half, then each half into approximately 4x4 inch squares.
4. Place a large tablespoon of the meat mixture in the center of each square, sprinkle with some cheese, then fold up each corner of the square toward the center and close the sides.
5. Place in preheated oven and bake until golden brown. Sprinkle extra cheese on top and serve while hot.
Elane Jones is a staff reporter and newsroom secretary for the Daily Mountain Eagle. Her column appears every other Sunday in the Lifestyle section. If you have a recipe you would like to share with her, she can be reached by email at firstname.lastname@example.org. or by calling 205-221-2840 ext. 246.