Prep time: 30 min.
Total time: 50 min.
Makes: 4 sandwiches
2 slices bacon, cut into 1/4-inch pieces (we use turkey bacon)
1/2 lb lean (at least 80%) ground beef
2 tablespoons dried minced onion
2 tablespoons chopped hamburger pickle slices
2 tablespoons ranch dressing (fat free)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 plum (Roma) tomato, thinly sliced, if desired
2 slices (3/4 oz each) American or Cheddar cheese, each cut in half (we've used shredded too)
1 egg, beaten
1. Heat oven to 375°F. In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes. Add beef and onion; cook, stirring occasionally, until beef is thoroughly cooked. Drain if necessary. Stir in pickles and ranch dressing.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on ungreased cookie sheet. Press each into 7x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on ungreased cookie sheet. Press each into 7x4-inch rectangle.
3. Spoon about 1/3 cup beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.
4. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.
Robert hates ranch so we add that last and seprate the meat mixture in half. He adds BBQ sauce to his half and I add the ranch to the other half. We usually give the kids 1/2 of each flavor and they love it.