Ingredients: |
Ingredients: 1/4 cup onion, chopped
3/4 pound lean (90%) ground beef
1/4 cup ketchup
2 teaspoons prepared yellow mustard
9 slices (3/4 oz ea) American cheese, divided
2 packages (8 oz ea) refrigerated crescent rolls
16 dill pickle slices
3 large plum tomatoes
2 cups lettuce, shredded
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Directions: |
Directions:Preheat oven to 375F. Chop onion using food chopper. In 10" frying pan, cook ground beef with onion 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. Unroll crescent dough; separated into 6 triangles. Arrange triangles in a circle on 13" round baking stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in center of baking stone.) Using medium stainless steel scoop, scoop meat mixture evenly onto widest end of each triangle. Top each scoop with pickle slice. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered) Bake 20-25 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 using ultimate slice & grate. Arrange tomato slices around inside center of ring. Slice lettuce into thin strands using crinkle cutter. Place in center of ring. Cut ring into 8 servings using slice 'N serve. Serve with additional ketchup and mustard, if desired. |
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