Description
Picture this: it’s a cozy weekend evening, and you’re craving something hearty, cheesy, and absolutely satisfying. That’s where this Cheesy Ground Beef Roll steps in—a dish that feels like a warm hug on a plate. This recipe is not only incredibly delicious but also versatile enough to work as a family dinner or an impressive party appetizer.
Growing up, dishes like this were always a crowd-pleaser at family gatherings. My grandmother had a knack for creating hearty meals that brought everyone to the table, and her ground beef roll was a favorite. This updated version puts a modern twist on her classic by incorporating plenty of gooey cheese and a soft, golden crust that’s pure perfection. If you’ve ever needed an excuse to make comfort food, let this be it.
Ingredients
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 can refrigerated crescent roll dough
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat the oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to make cleanup easier.
- Cook the ground beef: In a large skillet, cook the ground beef over medium heat, breaking it apart with a wooden spoon. Once browned, drain any excess grease.
- Season the beef: Stir in garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Cook for 2-3 minutes to let the flavors blend. Remove from heat and let it cool slightly.
- Add the cheese: Transfer the cooked beef to a bowl and stir in the cheddar, mozzarella, and parsley. The heat from the beef will melt the cheese slightly, creating a deliciously gooey mixture.
- Roll out the dough: Unroll the crescent roll dough onto a flat surface, keeping it in one large sheet. Gently press the seams together to seal them.
- Fill the roll: Spread the beef and cheese mixture evenly across the dough, leaving a small border around the edges.
- Roll it up: Starting from one long side, carefully roll the dough into a tight log. Pinch the seam to seal it and tuck in the ends.
- Brush with egg wash: Place the roll seam-side down on the prepared baking sheet. Brush the top and sides with the beaten egg for a golden, glossy finish.
- Bake: Bake for 20-25 minutes, or until the roll is golden brown and cooked through.
- Slice and serve: Let the roll cool for 5 minutes before slicing into thick rounds. Garnish with extra parsley if desired, and enjoy warm!
Notes
- You can assemble this roll ahead of time and store it in the fridge for up to 24 hours before baking.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.