1. Brown the Beef
In a skillet, cook ground beef until no longer pink; drain fat thoroughly.
Stir in dry onion soup mix and salt & pepper; cook 1 minute more. Let cool slightly.
Butter
2. Prep Dough
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll crescent dough; separate into 8 rectangles (press perforations together if needed).
Ranges, Cooktops & Ovens
3. Assemble Squares
Spoon 2–3 tbsp beef mixture onto one half of each rectangle.
Sprinkle with cheddar cheese (if using).
Fold dough over filling; press edges to seal.
Optional: Crimp with a fork for extra security.
4. Bake to Perfection
Place seam-side down on baking sheet.
Bake 10–12 minutes, until golden brown and puffed.
5. Serve Warm
Let cool 2–3 minutes (filling is hot!).
Serve with ketchup, ranch, or extra cheese on top.
Baking Sheets
Serving Suggestions
🥗 With sides: Simple green salad, steamed broccoli, or coleslaw
🍟 For kids: Serve with sweet potato fries or apple slices
🍲 Make it a meal: Pair with tomato soup or chili
Make-Ahead & Storage Tips
Fridge: Assemble unbaked squares up to 1 day ahead; refrigerate. Add 2–3 mins to bake time.
Reheat: Warm in oven at 350°F for 8–10 minutes—microwaving softens crust.
Freeze: Freeze unbaked squares on a tray, then transfer to a bag; bake from frozen (+5 mins).
Kitchen & Dining
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use GF crescent dough (like Immaculate Baking Co.).
Q: Can I add veggies?
A: Yes! Mix in ¼ cup finely diced bell pepper or onion with the beef.
Q: No onion soup mix?
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