On a chilly Midwestern evening, there’s nothing quite like a comforting dish that wraps you up in warmth and nostalgia. Baked Beef and Cheddar Crescent Rolls are a delightful nod to simpler times when family gatherings were frequent, and hearty meals were a centerpiece of the household. This recipe harks back to the times when my mother would whip these up using leftovers from a Sunday roast, turning them into a delightful treat that we all looked forward to. Whether you’re making these for a cozy family dinner or a casual get-together, they bring a sense of home and comfort that’s hard to resist.
These delightful crescent rolls pair wonderfully with a simple garden salad, dressed with a light vinaigrette to balance the rich, cheesy filling. For a more filling meal, you might serve them alongside a hearty vegetable soup or a creamy potato salad. Don’t forget a generous helping of green beans or sweet peas to round out the meal and bring some of that fresh-from-the-garden goodness to your table.
Ingredients
1 pound ground beef
1 small onion, finely chopped
1 cup shredded cheddar cheese
2 cans (8 oz each) refrigerated crescent roll dough
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon butter (optional, for brushing)
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