Cheesy Ground Beef Crescent Roll Bake

Ingredients

• 1.5 lb ground beef (85–90% lean works well)
• 2 cans refrigerated crescent roll dough (Separate each can into individual triangles)
• 2 cup shredded cheddar cheese (Reserve approximately ½ cup to stir into the beef and use the remainder for assembly)
• 1 yellow onion (Small, finely diced)
• 2 cloves garlic (Minced)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil (If needed for cooking)
• 1 tbsp butter (Melted; optional alternative to egg wash)
• 1 egg (Optional, for brushing the tops)
• 1 tsp water (Whisk with the optional egg for brushing)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. 2

   Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the beef into small crumbles with a wooden spoon or spatula, until the beef is completely browned and the onion has softened.

3. 3

   Add the minced garlic and cook for approximately 30 seconds, until fragrant.

4. 4

   Stir in the Worcestershire sauce, garlic powder, onion powder, paprika, salt, and black pepper.

5. 5

   Continue cooking until the beef reaches a safe internal temperature of 160°F (71°C). Drain away any excess grease thoroughly.

6. 6

   Remove the skillet from the heat. Stir approximately ½ cup of the shredded cheddar into the warm beef mixture so the residual heat begins melting it and helps bind the filling.

7. 7

   Open the crescent dough and separate it into individual triangles. Arrange approximately half of the triangles across the bottom of the greased baking dish. They do not need to form one completely solid crust. For a firmer bottom, pre-bake this layer for approximately 5 minutes before continuing.

8. 8

   Spread the cooked ground beef mixture evenly over the crescent dough layer.

9. 9

   Sprinkle the remaining shredded cheddar generously over the beef.

10. 10

    Arrange the remaining crescent dough triangles across the top. Overlap them slightly or leave small openings where some beef and cheese remain visible.

11. 11

    For an optional golden finish, whisk the egg with approximately 1 teaspoon of water. Lightly brush the exposed crescent dough with the egg wash. Do not soak the dough. Alternatively, brush it with a small amount of melted butter.

12. 12

    Place the casserole, uncovered, in the preheated oven. Bake for approximately 20–25 minutes, beginning to check around 18 minutes, until the crescent rolls are puffed and deeply golden and the cheese is melted. If the tops brown too quickly, loosely cover the dish with foil and continue baking until the dough underneath is fully cooked.

13. 13

    Remove the casserole from the oven and let it rest for approximately 5–10 minutes so the beef and melted cheese can settle.

14. 14

    Serve warm in individual portions with a spatula.

Notes

Drain the beef thoroughly to help prevent soggy crescent dough. Watery vegetables should be sautéed before adding. The filling can be cooked ahead, cooled, and refrigerated in an airtight container; assemble with fresh dough and cheese when ready. Refrigerate leftovers within two hours and use within approximately 3–4 days. Reheat portions in a 350°F (175°C) oven or air fryer for better pastry texture. Optional variations mentioned include cheeseburger, taco, pizza-style, bacon cheeseburger, and spicy versions.

Nutrition per serving

• main
• casserole
• comfort food
• weeknight dinner
• baked
• family-friendly