If you have read this blog you know I love to bake with Pillsbury Crescent Rolls so when I came across this recipe that combined my love for Crescent Rolls with my love of hamburgers I knew I had to give it a try. The original recipe called for a pastry sheet but I substituted Crescent Rolls. Also substituted regular mustard because I was out of Dijon mustard and added bread crumbs to the meat mixture just because. This was simple to put together and the family enjoyed it. Although Caleb did ask why would I want to put the hamburger inside like that.
Mini Cheeseburger Puff Pies (adapted from The Deen Bros.)
8 ounces ground beef
2 teaspoons ketchup
2 teaspoons mustard (original called for Dijon)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 c seasoned bread crumbs
1 tablespoon extra virgin olive oil
All-purpose flour for dusting
1 container crescent rolls
2 ounces cheddar cheese, shredded (about 1/2 cup)
1 large egg beaten with 1 teaspoon water
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper; set aside.
In a large bowl, mix together the beef, ketchup, mustard, salt, pepper and bread crumbs. Form the mixture into 8 equal-size patties. In a large skillet, heat the oil over medium-high heat until shimmering. Brown the patties in oil about 1 minute per side.
On a lightly floured surface, unfold the pastry. Cut the pastry lengthwise into four equal strips, then cut strips in half crosswise. Place one patty on each strip and top with cheese. Fold the pastry up around the burgers and pinch the edges together to seal, molding to fit around the patties. Brush the tops of the pastries with the egg mixture.
Place the mini burgers on the prepared baking sheet. Bake for 12 to 15 minutes or until puffed and golden. Let stand for 5 minutes before serving.