- 6
Ingredients
- 1 1/4 pounds lean ground beef
- 1 (8 oz.) can refrigerated crescent dough sheet
- 1 yellow onion, chopped
- 1 egg, lightly beaten
- 1 cup (sharp) cheddar cheese, grated
- 1 cup mozzarella cheese, grated
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- kosher salt and freshly ground pepper, to taste
- black olives, pitted and chopped, optional
Preparation
Step 1
Preheat oven to 375F
In a large skillet or Dutch Oven over medium-high heat, brown ground beef until cooked through and no longer pink.
Reduce heat to medium-low and drain off fat, leaving 1 tablespoon in the pan. Saute onions until caramelized and golden in color. 10-12 minutes.
Return beef to Dutch oven and add olives (if using), mustard, Worcestershire sauce and garlic powder.
Season everything with salt and pepper and cook for another 2 minutes, then transfer mixture to a 9×13-inch baking dish and stir in mozzarella and cheddar cheese.
Unroll crescent roll dough and roll it out into a large, thin rectangle, that’s large enough to cover your baking dish.
Place it on top of beef mixture and use a sharp knife to cute 2-4 slits in it, to allow steam to escape.
Combine your beaten egg with 1 tablespoon water and lightly brush mixture over the top of your dough.
Place in oven and bake for 25-30 minutes, or until golden brown.
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