Description
Flaky Beef Crescent Squares layer seasoned ground beef and melted cheddar between two golden sheets of refrigerated crescent dough for a simple, hearty family dinner.
Ingredients
Scale
- 1 pound ground beef, 80 to 90 percent lean
- 2 cans refrigerated crescent roll dough, 8 ounces each
- 2 cups shredded cheddar cheese, about 8 ounces
- 1 teaspoon kosher salt, or to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9-by-13-inch glass casserole dish.
- Cook the ground beef in a large skillet over medium heat for 6 to 8 minutes, breaking it into small crumbles, until no pink remains.
- Drain the excess grease, season the beef with kosher salt, and stir well.
- Unroll one can of crescent dough into the casserole dish, press it across the bottom, and pinch the seams together.
- Sprinkle 1 cup of shredded cheddar evenly over the bottom dough layer.
- Spread the seasoned ground beef evenly over the cheese.
- Top the beef with the remaining 1 cup of cheddar.
- Lay the second can of crescent dough over the filling, pinch the seams together, and tuck the edges along the sides.
- Bake for 18 to 22 minutes, until the top is puffed and deep golden brown and the cheese bubbles around the edges.
- Rest the casserole for 8 to 10 minutes, then cut it into squares and serve warm.
Notes
- Keep the crescent dough chilled until assembly for easier handling and flakier layers.
- Drain the beef thoroughly so the bottom crust does not become soggy.
- Use sharp cheddar for stronger flavor or Colby Jack for a milder, creamier filling.
- Refrigerate leftovers in an airtight container for up to four days.
- Reheat leftovers in a 350°F oven for about 10 minutes or in a 325°F air fryer for 4 to 6 minutes.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 640
- Sugar: 7
- Sodium: 1310
- Fat: 42
- Saturated Fat: 18
- Unsaturated Fat: 21
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 1
- Protein: 28
- Cholesterol: 105