Ingredients

The following ingredients have 8 Servings
  • 1 ½ lbs. extra lean ground beef
  • 1 medium onion
  • 1 tablespoon Montreal steak spice
  • 1 teaspoon garlic powder
  • ⅓ cup barbeque sauce
  • 16 oz refrigerated crescent rolls (2 - 8 oz cans)
  • 1 ½ cups shredded cheddar cheese
  • 16 dill pickle chips
  • 1 tablespoon butter (melted)
  • ½ teaspoon garlic salt
  • ½ tablespoon sesame seeds
  • ketchup and mustard for dipping (optional)

Instruction

  • Preheat oven to 350℉. Cook ground beef and onion in a large skillet over medium-high heat for 5-8 minutes or until no longer pink. Remove from heat. Drain fat and discard. Add steak spice, garlic powder, and barbeque sauce and stir to combine. Set aside.
  • Place a bowl with a 6-7” opening in the center of a round pizza stone or baking pan. Arrange crescent rolls evenly around the bowl with the wide ends touching the bowl and the narrow ends pointing out.
  • Remove the bowl and roll or press the wide ends of the overlapping crescent rolls toward the center of the pan until your hole is about 4-5” wide. This will make the dough thinner and prevent the base of your ring from being undercooked.
  • Spoon ground beef mixture evenly over the base of the dough.
  • Sprinkle the cheddar cheese over the meat.
  • Bring the narrow ends of the dough up and over the filling, tucking the ends under the dough in the middle, leaving a small space between each piece of dough.
  • Tuck a dill pickle chip in each empty space.
  • In a small bowl, mix the melted butter and garlic salt. Brush the crescent roll dough with the melted butter mixture and then sprinkle the top of the ring with sesame seeds.
  • Bake in a hot oven for 20-25 minutes or until the top of the ring is golden brown. Cut into 16 slices and serve immediately with ketchup and mustard for dipping.