2 slices bacon, chopped
½ lb lean ground beef
2 tbsp dried onion, chopped
2 tbsp pickle , chopped, slices
2 tbsp ranch dressing
1 can crescent rolls
1 tomato
2 slices Cheddar cheese, cut in half
1 egg
Heat oven to 375 degrees F.
Cook bacon on a skillet over medium heat for 2 minutes.
Add beef and onion.
Drain if necessary.
Stir in pickles and ranch dressing.
Unroll crescent rolls into 4 rectangles on an ungreased cookie sheet.
Spoon ⅓ cup of the beef mixture onto one end of each roll.
Top with tomato slices and one piece of cheese.
Fold dough over the filling.
Seal the edges with a fork.
Brush the tops of each roll with the egg.
Bake 15 to 20 minutes or until golden brown.
Serve warm.
Sugar: 6g
:
Calcium: 68mg
Calories: 338kcal
Carbohydrates: 22g
Cholesterol: 76mg
Fat: 22g
Fiber: 1g
Iron: 2mg
Potassium: 277mg
Protein: 16g
Saturated Fat: 8g
Sodium: 617mg
Vitamin A: 331IU
Vitamin C: 5mg
