Ingredients
• 1 (8 oz) tube refrigerated crescent dough (8 triangles)
• ½ lb lean ground beef (85/15), cooked & drained
• 4 slices bacon, cooked & crumbled
• ½ cup shredded sharp cheddar
• 1 tbsp yellow mustard (or Dijon for kick)
• 1 tbsp ketchup (optional, for classic flavor)
Garlic Butter Glaze:
• 3 tbsp butter, melted
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• ½ tsp onion powder
• 1 tbsp chopped parsley
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- In a bowl, mix beef, bacon, cheese, mustard, and ketchup (if using).
- Unroll crescent dough without separating triangles—press seams to form a rectangle. Cut into 8 strips (~1″ wide).
- Spoon ~2 tbsp filling onto the wide end of each strip. Roll up tightly toward the point; pinch seam to seal. Place seam-side down on sheet.
- Glaze: Whisk melted butter, garlic, Worcestershire, onion powder, and parsley. Brush generously over roll-ups.
- Bake 14–16 mins—until deep golden and puffed.
- Cool 3 mins (filling stays hot!). Serve with extra ketchup or pickles on the side.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 15 mins, Total Time: 30 mins, Servings: 8
Calories: 190, Net Carbs: 10g, Fats: 13g, Protein: 9g
✅ Lower-carb option: Use keto crescent dough (fathead) or wrap filling in large collard leaves + bake 20 mins — net carbs drop to ~2g each.