We have a long standing love affair with stuffed dinner rolls in every variation and flavor.

  • 1 (11) oz package Sister Schubert’s Parker House Style Yeast Rolls
  • 1 lb lean ground sirloin
  • 1 small sweet onion, diced
  • olive oil
  • 2 tsp steak seasoning (i.e. Montreal or Kansas City)
  • 1 tsp garlic salt
  • 2 Tbsp Worcestershire sauce
  • 12 slices sharp cheddar cheese
  • ketchup
  • yellow mustard
  • 12 dill pickle slices
  • 2 Tbsp butter, melted
  • 1 tsp sesame seeds
  1. Line a standard baking sheet with parchment paper. Remove the rolls from the package and allow to thaw on the counter for 20 minutes or until thawed enough to cut. Using a serrated bread knife carefully cut in half. Place the bottom half on the parchment lined pan. Set aside.
  2. In a large skillet saute the ground sirloin and diced onion together over medium-high heat in a couple of drizzles of olive oil. Add the steak seasoning and garlic salt. Cook until no pink remains, then drain all excess fat from the pan.
  3. Add the Worcestershire sauce cooking for 1 minute longer. Remove from the heat and set aside to cool slightly.
  4. To assemble: Brush both bread halves with melted butter. Arrange 6 slices of cheese over the bottom half. Swirl with yellow mustard and ketchup. No measuring just eyeball it.
  5. Top with the cooked ground beef. Swirl the ground beef with mustard and ketchup.
  6. Arrange the pickle slices over the ground beef then top with the remaining cheese. Cover with the top half of bread.
  7. Brush the rolls on all sides with melted butter. Sprinkle the top with sesame seeds.
  8. Preheat the oven to 350°F. Lay a piece of aluminum foil on top of the rolls.
  9. Bake for 25 minutes then uncover. Increase the oven temperature to broil and continue to bake until the the top is golden.
  10. Remove to serving platter. Cut along the perforations and serve.



Source :

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Chicken Crescent Roll Bundles

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