cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
slices American cheese, each cut into quarters
frozen cooked homestyle meatballs, thawed (1/2 oz each)
tablespoon plus 1 teaspoon dill pickle relish
Heat oven to 375°F. Line 18x13-inch rimmed pan with cooking parchment paper. Spray parchment paper with cooking spray.
Unroll dough; press each sheet into 15x7-inch rectangle. Cut each rectangle into 20 (3x1 1/2-inch) rectangles, cutting into 5 rows by 4 rows. Place 1 rectangle of cheese in middle of each dough rectangle. Place frozen meatball on top of cheese, and wrap dough around meatball leaving two sides open.
Place wrapped meatballs, open sides touching, on cookie sheet in 2 concentric circles around 6-inch circle on parchment paper, with 17 meatballs in inner circle and 23 in outer circle.
In small bowl, mix egg and water. Brush evenly over dough. Sprinkle sesame seed over top. Bake 25 to 28 minutes or until dough is golden brown and thoroughly baked. Let stand 10 minutes.
Meanwhile, in small bowl, mix mayonnaise, ketchup, 1 tablespoon pickle relish and the mustard. Transfer to small serving bowl; top with remaining 1 teaspoon relish in middle.
Run spatula underneath cheeseburger ring to loosen. Use spatula to gently ease ring onto serving platter. Place bowl of sauce in middle of ring, and serve.
- When purchasing frozen meatballs for this recipe, look for those labeled “original” or “homestyle” rather than the “Italian” varieties.
- Two cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls can be substituted for the Pillsbury™ refrigerated crescent dough sheets in this recipe. Just unroll dough, and firmly press perforations to seal before proceeding with recipe.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.