Remember those days when you’d stare into the fridge wondering how to make dinner exciting again? That’s exactly where I was last Tuesday when I spotted a package of crescent rolls tucked behind the leftover takeout containers.
These little bundles of joy combine everything we love about a classic cheeseburger: juicy seasoned ground beef, melty cheese, and that perfect buttery garlic flavor, all wrapped up in golden, flaky pastry. They’re like the lovechild of a cheeseburger and a pizza roll, but somehow even better because they come with that gorgeous garlic butter glaze that makes everything taste like it came from your favorite restaurant.
It takes 30 minutes from start to finish, uses ingredients you probably already have on hand, and is perfect for busy weeknights, game day parties, or those moments when you want something that feels special but doesn’t require a culinary degree to prepare.
Ingredients
For the Roll Ups:
- 1 pound lean ground beef (80/20 works perfectly)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tubes (8 oz each) refrigerated crescent roll dough
- 2 tablespoons ketchup (optional, for mixing into beef)
- 1 tablespoon yellow mustard (optional, for mixing into beef)
For the Garlic Butter Glaze:
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon garlic salt
Instructions(Step By Step)
Prep the Oven and Pan: Preheat your oven to 375°F and line a large baking sheet with parchment paper. Trust me on the parchment paper, it makes cleanup so much easier and prevents any cheese from creating a sticky situation.
Cook the Beef Mixture: Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat with a wooden spoon as it cooks. Cook for about 6 to 8 minutes until the beef is browned and the onion is softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Season the mixture with Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. If you’re using ketchup and mustard, stir them in now. Cook for an additional 2 to 3 minutes, then remove from the heat and let it cool slightly. The mixture should be flavorful but not too wet. If there’s excess liquid, drain it off.
Prepare the Crescent Rolls: Unroll the crescent roll dough and separate into individual triangles. You should have 16 triangles total. If the perforations aren’t super clean, just gently separate them with your fingers.
Assemble the Roll Ups: Place about 2 tablespoons of the beef mixture at the wide end of each triangle, leaving a small border around the edges. Sprinkle about 1 1/2 tablespoons of shredded cheese over the beef. Starting from the wide end, gently roll the dough toward the pointed end, tucking in the sides as you go to prevent filling from spilling out.
Place the roll-ups seam-side down on your prepared baking sheet, spacing them about 2 inches apart. They’ll puff up as they bake, so give them room to breathe.
Make the Garlic Butter: In a small bowl, whisk together the melted butter, minced garlic, parsley, and garlic salt until well combined. This is going to be the magic that takes these from good to absolutely incredible.
Brush and Bake: Brush the tops of each roll-up generously with the garlic butter mixture, making sure to get all that garlicky goodness on there. Bake for 12 to 15 minutes, or until the rolls are golden brown and the dough is cooked through.
Finish and Serve: Remove from the oven and immediately brush with any remaining garlic butter. Let them cool for about 5 minutes before serving. The filling will be molten hot straight out of the oven.
Helpful Tips
Don’t Overfill: It’s tempting to pack in as much filling as possible, but less is more here. Overfilled roll-ups will burst open during baking and create a mess.
Drain Your Beef: Make sure to drain any excess grease from your cooked beef mixture. Too much moisture will make your roll-ups soggy.
Seal Well: Press the seams gently but firmly to prevent the roll-ups from opening during baking. The dough is forgiving, so don’t worry about making them perfect.
Room Temperature Dough: Let your crescent roll dough sit at room temperature for about 10 minutes before using. It’ll be easier to work with and less likely to tear.
Make-Ahead Magic: You can assemble these up to 4 hours ahead of time. Just cover with plastic wrap and refrigerate until ready to bake.
Ingredient Swaps and Variations
Cheese Options: Sharp cheddar is my go-to, but these are delicious with pepper jack for heat, Swiss for something milder, or a Mexican cheese blend for a different flavor profile.
Meat Alternatives: Ground turkey, chicken, or even a plant-based ground meat work beautifully here. Just adjust seasoning as needed.
Dough Swaps: Puff pastry works wonderfully if you want something extra flaky, though you’ll need to adjust the baking time. Pizza dough cut into squares is another great option.
Add-Ins: Diced pickles, crispy bacon bits, or sautéed mushrooms all make fantastic additions to the beef mixture.
Serving Suggestions
These roll-ups are perfect on their own, but they’re divine served with:
- A simple side salad with ranch dressing
- Crispy sweet potato fries
- Classic coleslaw for that burger joint feel
- Your favorite dipping sauces, like ranch, honey mustard, or even more garlic butter, for dipping
Storage and Reheating
Refrigerator: Store leftover roll-ups in the fridge for up to 3 days in an airtight container.
Freezer: These freeze beautifully for up to 2 months. Wrap individually in plastic wrap, then place in a freezer bag.
Reheating: From the fridge, warm in a 350°F oven for 8-10 minutes. From frozen, thaw overnight in the fridge, then reheat as directed. You can also microwave them for 30 to 60 seconds, but they won’t be quite as crispy.
Frequently Asked Questions
Can I make these ahead for a party?
Absolutely! You can assemble them completely up to 4 hours ahead of time. Keep them covered in the refrigerator, then brush with garlic butter and bake when ready to serve. They’re great at room temperature too, so they’re perfect for potlucks.
What if I can’t find crescent roll dough?
No problem! You can use puff pastry cut into triangles, pizza dough cut into squares, or even phyllo dough (though that’s a bit more delicate to work with). The cooking times might vary slightly, so keep an eye on them.
Can I use a different type of ground meat?
Definitely! Ground turkey, chicken, pork, or even a plant-based alternative work well. Just make sure whatever you use is well-seasoned since the flavor really comes through in the final dish.
How do I know when they’re done?
They should be golden brown on top, and the dough should sound hollow when gently tapped. If you’re unsure, you can always break one open to check that the dough is cooked through and not doughy in the center.
What’s the best way to prevent them from opening up while baking?
Make sure not to overfill them, and press the seams firmly when rolling. Also, placing them seam-side down on the baking sheet helps keep everything together. The dough will seal itself as it bakes.
Conclusion
These Garlic Butter Beef Cheeseburger Roll Ups have become a regular in our dinner rotation, and I have a feeling they’ll become one of your go-to recipes too.
They’re the kind of dish that makes everyone gather in the kitchen asking, “What smells so good?” and then disappear within minutes of coming out of the oven.
Don’t say I didn’t warn you about making a double batch!
