Next, I carefully remove the skillet from heat and stir in the shredded cheddar cheese, allowing it to melt slightly into the warm beef mixture. Now comes the fun part! I take out the crescent roll dough and unroll it onto a clean surface, pinching the seams together to create a solid sheet. This is where my creativity shines; the dough becomes a lovely canvas for the beef! After that, I spread the beef and cheese mixture evenly across the dough.
From here, I roll up the dough tightly, starting from one end. Once it’s fully rolled, I slice it into about 1-inch pieces and place them on a parchment-lined baking sheet. To give those rollups a golden finish, I brush them with melted butter. Right before they hit the oven, a sprinkle of fresh parsley can amp up their presentation factor!
Pro Tips for Best Results
When making these rollups, I tested them with different cheeses, including Monterey Jack and pepper jack. Believe me when I say that cheddar gives the best flavor, but you might find your favorite too! Play around and see what works for you; an adventurous spirit in the kitchen is essential.
Also, if you’re short on time, you can use pre-cooked ground beef to speed things up. Just toss it in the skillet to warm it through and add the garlic and seasonings before mixing in the cheese. It’s a huge timesaver, and I’ve done it more times than I can count!
Lastly, don’t skip the garlic butter step! It might seem minor, but that butter adds an irresistible richness to the dough, and it gives a beautiful sheen to the rollups that makes them even more mouthwatering.
Common Mistakes to Avoid
One common mistake I’ve made is not pinching the seams of the crescent roll dough properly. When this happens, the rollups can burst open while baking, leading to a messy outcome. Make sure to seal those seams well—it really makes a difference! (See the next page below to continue…)