Crescent roll dough filled with a mixture that has all the classic cheeseburger flavors and the added kick of pimento cheese
Course Main Course
Prep Time 45minutes
Cook Time 15minutes
Servings 8hand pies
½CBest Ever Pimento Cheese*
½lbground beef93/7 or lean
½white onionfinely diced
¼tspground black pepper
2crescent roll dough sheets
4slicesdeluxe American cheesequartered
Preheat oven to 375 degrees. Prepare two baking sheets with parchment paper.
Add 1 Tb of oil to a medium nonstick saute pan and turn the stove on to medium heat. Once hot, add the minced onion and cook for one minute.
Add the ground beef. Break up the meat into fine crumbles using a ground meat chopper or wooden spoon. Cook for 5-7 minutes or until browned.
Add the minced garlic and cook one more minute. Remove the pan from the heat.
Add the Worcestershire, mustard, ketchup, relish, salt, and pepper to the meat and mix to combine. Set aside to cool. If you're short on time, you can spread the meat out on a sheet pan or plate and place it in the fridge to speed up the cooldown.
Crack an egg into a small bowl and add one tablespoon of water. Whisk to combine and set aside.
Once the filling has cooled, lightly flour your work surface. Unroll one crescent roll dough sheet at a time. Lightly flour the top of the dough and roll out gently to create an even rectangular shape. Cut the dough into four even rectangles.
Lay two quarter of slices of American cheese on one side of the dough, top with two heaping tablespoons of cooled filling and one tablespoon of pimento cheese. Brush all four edges of each dough piece with egg wash. See above for a picture.
Seal the hand pies by folding half the dough over the top of the other. Use a fork to crimp the edges. Brush the top of the pies with egg wash and sprinkle with salt and pepper.
Repeat this process with the second dough sheet. Place the prepared pies on parchment-lined baking sheets. Bake for about 15 minutes or until golden brown. Let cool for at least 5 minutes before serving.