1. Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper.
2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in shredded cheese and ketchup. Set aside.
3. Unroll both cans of dough; separate into 16 triangles. Place 2 strips of cheese on top of each triangle. Top each with about 2 1/2 tablespoons of the beef mixture and 1 pickle slice.
4. Carefully roll up each crescent, ending at tip of triangle. Place 8 crescents, with tips down, on each cookie sheet.
5. Bake 12 to 15 minutes or until deep golden brown and baked through. (Bake in batches, if needed; refrigerate second sheet of crescents while the first one bakes.) Serve warm.
- 24 g Total Fat
- 65 mg Cholesterol
- 940 mg Sodium
- 170 mg Potassium
- 28 g Carbohydrates
- 0 g Fiber
- 9 g Sugars
- 19 g Protein
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Nutritional Information
- 24 g Total Fat
- 65 mg Cholesterol
- 940 mg Sodium
- 170 mg Potassium
- 28 g Carbohydrates
- 0 g Fiber
- 9 g Sugars
- 19 g Protein
Directions
1. Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper.
2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in shredded cheese and ketchup. Set aside.
3. Unroll both cans of dough; separate into 16 triangles. Place 2 strips of cheese on top of each triangle. Top each with about 2 1/2 tablespoons of the beef mixture and 1 pickle slice.
4. Carefully roll up each crescent, ending at tip of triangle. Place 8 crescents, with tips down, on each cookie sheet.
5. Bake 12 to 15 minutes or until deep golden brown and baked through. (Bake in batches, if needed; refrigerate second sheet of crescents while the first one bakes.) Serve warm.