Ingredients

• 1 lb lean ground beef
• 1 (1 1/3 ounce) envelope onion soup mix (such as Lipton's)
• 1 cup grated cheddar cheese
• 3 (8 ounce) packages refrigerated crescent dinner rolls

Instructions

1. Begin to brown ground beef in a large skillet. Once a little moisture has come out of the beef, stir in the onion soup mix and continue until all the meat is browned, over medium-high heat. Make sure ground beef is crumbled to small pieces well.

2. Remove from heat. Drain off any excess fat. Stir in cheese until melted and well combined. Set aside to cool.

3. Preheat oven to 375-degree F.

4. Loosely roll out the crescent dough as directed on package. Cut each crescent in half (into 2 triangles), creating 16 triangles from each package.

5. Place a heaping teaspoonful of the beef mixture onto each triangle's center. (The beef mixture only needs to be cooled enough so that you can handle it with your fingers.).

6. Roll each triangle to enclose. Tuck dough points under, pinch to close any openings, and place that doughier side down onto ungreased cookie sheets.

7. Bake about 11 minutes, flipping over about 5 minutes into bake time, careful not to burn bottoms. Serve warm or let cool and freeze.

8. To serve after freezing: No need to thaw - Warm in preheated 325-degree F oven for 10-13 minutes.