Tuesday, August 24, 2010

Beef N Cheese Fold-Over


This is one of the few recipes I learned to make when I was a teenager.  My mom found the recipe in a magazine and asked if I wanted to try making it.  I think one reason I love it is because it's one of the first successful recipes I've made (with my mother's coaching).

Beef and Cheese Fold-Over

3/4 - 1 lb. lean ground beef
1/3 cup chopped onion (about half a small onion)
1/2 - 3/4 cup barbecue sauce
2 8-count rolls refrigerated crescent rolls
4 slices American, Velveeta, or cheddar cheese
1 tablespoon sesame seeds (optional)

Preheat oven to 375˚. In a large skillet, cook beef and onion until meat is browned. Stir in barbecue sauce. On a large cookie sheet unroll the crescent rolls into two squares; place side by side to form a long rectangle. Press seams and edges together. Spread meat mixture onto crescent rolls, leaving about 1/2 inch on the ends and 4-5 inches on the sides. Lay the slices of cheese on top of the meat. Fold sides of pastry towards the middle (it can still be open), pressing to seal the ends. Sprinkle with sesame seeds. Bake 17-20 minutes or until golden brown.

I strayed from the original recipe in a few things.  I have NEVER used the sesame seeds in all the years I've made this.  I almost always used dried minced onions instead of chopping onions (I hate watery eyes), so I cooked a heaping tablespoon of minced onion with the ground beef.  I only had shredded cheese, so I used that instead of slices.

The biggest change I made was I wanted to make individual portions, so I decided to make four individual Fold-Overs.  I had never tired this before, so this was new to me.  I still baked it for the full time.

It turned out GREAT!  I think I will make individual ones from now on.  I ate one right away and put three in the freezer in quart-sized bags.

I had another one from the freezer last week.  I let it defrost for a while, then put it on a plate and warmed in the microwave.  It was just as yummy as the first.


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