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Cheesy beef and garlic butter rollups have totally become my go-to when I want something quick for weeknight dinners or party snacks. Putting them together is a breeze and they're stuffed with a mouthwatering cheesy taste. I love how they put all the cozy cheeseburger vibes in a tidy, golden pocket that's super easy to dip and pass around.
Honestly, whenever I put these out for our movie marathons, they're gone before the opening credits. Everybody always wants to know how to make them.
Irresistible Ingredients
- Cheese (shredded cheddar): goes in last so it melts into gooey pockets, and sharp gives boldness
- Salt & black pepper: wakes up the mix; grind the pepper fresh if you like a little kick
- Ketchup: boosts tang and real-deal burger flavor, especially when made with cane sugar
- Yellow mustard: slices right through the richness for that old-school taste
- Garlic powder and butter (for the glaze): make the tops shiny and tasty, real butter is the way to go
- Ground beef: use stuff that’s about 80–85% lean to keep it juicy and flavorful
- Onion: brings a little sweetness—dice tiny so it softens fast in the skillet
- Parsley or sesame seeds: sprinkle on top for crunch and a pop of color if you’re feeling fancy
- Crescent rolls or pizza dough (from the fridge): crescent turns out more buttery & flaky, pizza dough is chewier—both are good
- Fresh garlic: chop it fine so it mixes in smooth and heats up nice in the pan
- Look for beef that's super red and smells fresh, no weird smells. When picking dough, get one that fluffs up and isn’t greasy.
Effortless Step-by-Step
- Cool and Serve:
- After baking, pull out the pan and brush any extra garlic butter over the tops if you like. Toss on a bit more parsley. Chill for a few and dig in while they’re still hot.
- Bake Till Just Right:
- Bake about 13–15 minutes till the rollups turn a deep golden and the edges get melty with cheese. Don’t overdo it or they’ll dry out.
- Brush with Garlic Butter:
- Mix melted butter with garlic powder in a bowl. Use a brush or just a spoon and slather it on top of every rollup. Add parsley or sesame seeds if you’re into it.
- Seal and Set on Sheet:
- Carefully roll up each one, tuck the sides under, and press the seam so nothing leaks out while baking. Place them all seam-down on your baking tray.
- Spread Out Dough and Fill:
- Lay pizza or crescent dough flat. If it’s crescent, carefully separate into triangles. Pizza dough? Cut into eight rectangles. Put some beef mix in the middle, then heap on the shredded cheese.
- Add Ketchup & Mustard, Toast Garlic:
- Mince garlic, toss with salt/pepper, sauté a couple minutes so nothing burns and garlic gets soft. Pour in mustard and ketchup, stir till blended. Take the pan off heat so the cheese doesn’t melt early.
- Brown Beef and Onion:
- Warm up your skillet over medium. Toss in beef and onion (dice that onion small for even cooking). Stir, break up the chunks, and cook till beef is browned and onion is soft. Pour out extra fat.
- Get Oven & Tray Ready:
- Pop your oven to 375 F, put the rack in the middle, and line a tray with parchment so nothing sticks later.
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Honestly, garlic butter brushed on the tops is my little game changer for flavor and the best smell ever. My kids never let me skip it. Seeing everyone dive back in for more instantly takes me right back to summer grill nights where we'd eat every last one.
Best Ways To Store
Wait till they’re fully cooled before stashing away. Pop them in a sealed box lined with paper towels and refrigerate for up to four days. For the freezer, wrap each one in cling film and keep them packed in a freezer bag. To reheat, pop in the oven at 350 F for roughly ten minutes, or zap in the microwave in quick bursts to keep the dough soft.
Switch It Up With These Swaps
Want to lighten it up? Go with ground turkey or plant crumbles. Swap cheddar for Swiss or Monterey Jack if that’s what you’ve got. Crescent dough makes ‘em super flaky, pizza dough goes more chewy. Toss in bacon or chopped pickles for a flavor twist.
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How To Serve
Serve with squeezes of mustard, ketchup, or some ranch for dips. Throw together a side salad or some crispy fries to make it a meal. If you’re hosting, slice each rollup into halves or thirds, stick in some toothpicks, and let folks grab what they want.
Nostalgic Touch
I got the idea for these from old-school American snacks—hand-held and fresh from the oven. It takes me right back to sleepovers with my dad when we’d make our own and the house would fill with buttery garlic smells.
Recipe FAQs
- → How do I keep the rollups from unrolling during baking?
Wrap the dough as snugly as you can and make sure you pinch all the open edges together. Lay each one seam-side down on the tray so they don’t come undone.
- → Can I substitute the crescent dough with another type?
If you don’t have crescent dough, cut pizza dough into strips or rectangles and roll it up just like normal. It works great!
- → What cheeses pair well in this dish?
Cheddar’s a classic pick, but you can totally swap in Monterey Jack or toss in any cheese that melts well for extra gooeyness.
- → Can I prepare these ahead of time?
Sure thing—make the rollups and keep them in the fridge under plastic wrap. When you’re hungry, pop them in the oven for the best taste and crunch.
- → How do I serve these for gatherings?
Chop each one in half and pile them onto a platter. They’re perfect warm with your go-to dips for a party snack everyone loves.
- → Are leftovers easy to reheat?
Totally! Just toss them in the oven or toaster oven at 350°F for 6–8 minutes to crisp up and heat through. They’ll taste fresh again.