Cheeseburger Ring

By smleonard

Ingredients

• 16 oz. (500 g.) lean ground beef
• 1/4 c. (50 ml.) chopped onion
• 1/4 c. (50 ml.) ketchup
• 2 tsp. (10 ml.) mustard
• 9 processed cheese slices, divided
• 2 pkg. (235 g. each) refrigerated crescent rolls
• 16 hamburger slices pickles, drained
• 2 c. (500 ml.) shredded lettuce
• 2 plum tomatoes, thinly sliced
• additional ketchup and mustard (optional)

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees F. or 190 degrees C. In a large (10-inch/25 cm.) skillet, cook ground beef and chopped 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 skillet from heat. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on medium round stone with wide ends of triangles overlapping in the center and points toward the outside. There should be a 5-inch/13 cm opening in center of baking stone. Spoon meat mixture evenly onto widest end of each triangle. Top each scoop with a pickle slice. Bring point of triangles 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. Slice each of the remaining cheese slices diagonally to form 4 triangles (16 triangles total). Arrange triangles over top of ring. Transfer ring to serving platter using lift and serve. Place lettuce in center of ring; arrange tomato slices surrounding lettuce. Serve with additional ketchup and mustard, it desired.