Delicious garlic butter beef cheeseburger rollups made with seasoned ground beef, melted cheddar cheese, and crescent roll dough, baked to golden perfection and brushed with garlic butter for a tasty appetizer or snack.
Total Time:30 minutes
Yield:8 rollups
Ingredients
Filling
1 lb ground beef
½ cup finely diced yellow onion
1 tsp Worcestershire sauce
1 cup shredded cheddar cheese
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
Dough and Topping
1 (8-ounce) can refrigerated crescent roll dough
2 tbsp butter, melted
1 tsp garlic powder
1 tbsp chopped fresh parsley (optional)
Instructions
Prepare the filling: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cook the ground beef and diced onion in a skillet over medium heat until browned. Season with salt, pepper, garlic powder, and Worcestershire sauce. Drain any excess fat and let the mixture cool slightly.
Combine with cheese: Stir the shredded cheddar cheese into the warm beef mixture until melted and well combined.
Roll the dough: Separate the crescent roll dough into eight triangles. Place a portion of the beef and cheese filling on the wide end of each triangle, then roll them up toward the pointed end. Arrange the rollups on the prepared baking sheet.
Add the garlic butter: Mix the melted butter with garlic powder, then brush this mixture generously over each rollup.
Bake the rollups: Bake in the preheated oven for 15 minutes until the dough is golden brown and cooked through.
Garnish and serve: Remove from oven and optionally garnish with chopped fresh parsley. Serve warm with your favorite dipping sauces such as ketchup or mustard.
Notes
Substitute crescent roll dough with refrigerated pizza dough for a different texture and style.
For a low-carb version, use fathead dough instead of traditional dough.
Add extras like cooked bacon, pickles, or jalapeños to the filling for enhanced flavor.
Serve with burger sauces such as ketchup, mustard, or barbecue sauce for dipping.
Make sure to drain excess fat from the cooked beef to avoid soggy rollups.
Let the beef filling cool slightly before adding cheese to prevent the dough from becoming greasy.
