Crescent Cheeseburger Pie Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper; set aside., Unroll 1 tube of crescent dough and separate dough into eight triangles. Arrange in a single layer in a lightly greased 9-in. pie plate. Press into dish to form a crust and seal seams. In a small bowl, whisk eggs and 1 egg white. , Pour half of beaten egg mixture over pie shell. Spoon meat mixture into shell; arrange cheese slices on top. Spread with remaining beaten egg. Mix water and remaining egg yolk; set aside., Unroll second tube of crescent dough; place four sections of dough together to form a 12-in. x 6-in. rectangle. Press perforations to seal; roll dough into a 12-in. square. , Brush edges of bottom crust with some of the egg yolk mixture; place dough on top of filling. Trim, seal and flute edges. Cut slits in top. Brush top with remaining egg yolk mixture., Bake for 40 minutes, tenting with foil after 15 minutes if necessary. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F. Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Set aside.
• Cook the bacon in a large skillet over medium-high heat until golden and crispy, 3 to 4 minutes per side. Drain all but 1 tablespoon of bacon drippings from the skillet. Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add in the ground beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking the meat up with a wooden spoon and scraping up any brown bits in the pan, until golden brown in spots and cooked through, 5 to 6 minutes. Transfer to a medium bowl and let cool slightly, about 15 minutes. Stir in 3/4 cup of the ketchup sauce.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the beef mixture over the short ends of the triangles closest to the ramekin. Cover the beef with the cheese slices. Top the cheese with the pickle slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the pickle slice). Repeat with the remaining triangles (there will be some gaps where you can see the beef mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the ring with butter and sprinkle on the sesame seeds. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with the remaining ketchup sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Crumble ground beef into a large skillet. Saute over medium heat 1 minute, then add onion and green pepper. Continue to saute until onion begins to brown, about 5 minutes. Mix in 1/2 cup tomato sauce, bread crumbs, and seasoning salt. Spoon mixture into pastry shell.
• In a medium bowl, mix together cheese, egg, milk, Worcestershire sauce, and white pepper. Spread mixture over meat filling. Cover edges of crust with strips of aluminum foil.
• Bake in preheated oven for 15 minutes. Remove foil and bake an additional 15 minutes, until topping is puffy and lightly browned. Allow to set 10 to 15 minutes before serving. Make garnish sauce by mixing together 1/2 cup tomato sauce and cocktail sauce. Garnish each slice of pie with a spoonful of sauce.

Steps:

• In a skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in tomato sauce, ketchup, salt and pepper; heat through. Spoon into an ungreased 9-in. pie plate. Arrange the cheese on top., Bake at 400° for 2-3 minutes or until cheese begins to warm. Unroll crescent roll dough and separate into triangles. Place over cheese, pressing down on edges of pie plate to seal. Bake 10-12 minutes longer or until golden brown. Let stand for 5 minutes before cutting.

Steps:

• Lightly grease a 9 or 10-inch pie plate.
• In a large skillet brown the ground beef with onion, garlic, bell pepper, oregano and chili flakes (if using) drain fat, season with seasoned salt and black pepper, then mix in 1/4-1/3 cup grated Parmesan cheese.
• Stir in the tomato sauce and mushrooms; simmer for about 10-12 minutes.
• Unroll one package of crescent rolls and separate the dough in triangles; arrange the triangles with pointed ends to the center, then press the edges together to form a pie shell.
• In a bowl beat together 2 egg yolks and 3 egg whites until well combined.
• Pour HALF of the egg mixture over the pie shell.
• Spoon the meat mixture into the shell over the egg mixture.
• Arrange the cheese slices over the beef mixture, then top with remaining beaten egg mixture.
• Unroll the second crescent roll package, then place four sections of dough together to form a 12x16-inch rectangle; press edges and perforations together, then roll the dough into a 12-inch square.
• In a small bowl whisk 1 egg yolk with 1 tablespoon cold water.
• Brush the edges of bottom crust with yolk/water mixture, then place the dough on top of the beef filling; trim, seal and flute edges.
• Cut small two slits in top of the crust, then brush the top dough with yolk/water mixture; sprinkle with about 2 tablespoons grated Parmesan cheese if desired.
• Loosley cover the edge with a foil strip to prevent browning.
• Bake at 350 degrees for about 20 minutes.
• Cover the center of the pie loosley with foil and continue to bake for about 20 minutes longer.
• Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 375°.
• Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan.
• Cook ground beef in a skillet until browned. Drain well.
• Stir in onion, chopped pickle, ketchup and mustard.
• Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.
• Remove from heat and add 1 cup of shredded cheese.
• Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.
• Remove from oven and top with remaining cup of cheese. Let stand until cheese melts.
• Garnish with extra ketchup, mustard and pickle slices.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef and onion in a cast iron skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return to medium heat, add spaghetti sauce and diced tomatoes, and season with salt and pepper. Cook until thoroughly heated. Sprinkle with mozzarella cheese.
• Unroll crescent dough and arrange triangles over cheese in the skillet. Brush with butter; sprinkle with Parmesan cheese.
• Bake in the preheated oven until the crust is golden brown, about 20 minutes.