Garlic Butter Beef Rollups are my favorite go-to when I am craving something deeply comforting yet super simple to pull off on a busy night. Soft pillowy rolls wrapped around cheesy savory beef get a dunk in homemade garlic butter before baking to golden deliciousness. You can have these on the table fast and every bite tastes like a hug.
I tried this first when my oldest wanted “something like cheeseburger hot pockets” and these Garlic Butter Beef Rollups blew his mind with how cheesy and delicious they are. Now every time I make them the whole house smells like a cozy bistro.
Ingredients
- Ground beef: Adds savory flavor and protein. Use an 80 20 blend for best balance of flavor and moisture
- Salt: Seasons the ground beef well. Opt for kosher salt to make it easy
- Black pepper: Brings just enough bite. Always use fresh cracked if you can
- Garlic powder: Gives warmth and depth. Choose a good-quality powder for bold flavor
- Onion powder: Brings a touch of sweetness. Adds extra flavor without chopping more onions
- Diced onions: Add fresh crunch and real onion taste. Yellow onions are best here for their natural sweetness
- Shredded cheddar cheese: Becomes melty and sharp. Try to buy a block of cheddar and shred by hand
- Refrigerated crescent roll dough: Makes assembly simple. Look for one with good butter flavor
- Melted butter: For brushing, ramps up the rich flavor. Use real unsalted butter
- Garlic powder for the butter: Gives the irresistible garlic bread vibe
- Chopped parsley: Optional but adds a pop of color and freshness. Use fresh flat leaf parsley when possible
Step-by-Step Instructions
- Preheat The Oven:
- Set your oven to 375 degrees F and get your baking sheet ready with parchment paper or a very light slick of grease. This lets the rollups bake evenly and come off easily afterward.
- Prepare The Beef Mixture:
- Heat a skillet to medium and add your ground beef and diced onions. Let them cook together, stirring occasionally so nothing sticks. You want to see the beef get browned and the onions soften up. This usually takes about eight to ten minutes. Sprinkle over your salt, black pepper, garlic powder, and onion powder. Once the beef is no longer pink, turn off the heat and spoon off any extra grease. Let this mixture cool for a few minutes so the cheese will not just melt out.
- Add The Cheese:
- With the pan off the heat, stir in your shredded cheddar cheese. You will notice the cheese start to melt a little and cling to the beef so every bite is cheesy and flavorful.
- Shape The Dough:
- Unroll the crescent dough on your counter and gently pull it apart into eight triangles. Each triangle will become one rollup. Make sure to keep the dough cold until you are ready or it might get sticky.
- Fill And Roll:
- Spoon a big tablespoon of your beef and cheese mixture onto the fat end of each triangle. Do not be shy—pack it full but leave a bit at the edge so you can seal it. Roll each triangle up starting from the wide end and wrap tightly toward the point. Tuck the point under and put each roll seam side down on your baking sheet.
- Make Garlic Butter And Brush:
- In a small dish, combine melted butter with more garlic powder. Use a brush to paint this mixture generously over the tops of your rolls. This is what gives that rich golden color and irresistible flavor.
- Bake And Dress:
- Pop the baking sheet into the oven and bake for twelve to fifteen minutes. Watch for golden brown flaky tops. When you pull them out, sprinkle with fresh parsley if you have it and let cool for just a few minutes before serving.
The cheese is truly the star and I always splurge a little and shred a block myself. It melts in such a creamy way and tastes so much fresher than pre-shredded. My family always gathers around when the pan comes out of the oven impatient for that first warm cheesy rollup.
Storage Tips
Leftover rollups keep well in an airtight container in the fridge for up to three days. If you want them crisp again, reheat in the oven or a toaster oven for a few minutes and they will taste almost like fresh baked. These also freeze nicely. Wrap each cooled roll individually and keep in a freezer bag for up to two months.
Ingredient Substitutions
Ground turkey or chicken is a great lighter swap for beef. Try Monterey Jack or mozzarella for a milder cheese flavor. For a little heat, add diced jalapenos or a pinch of red pepper flakes. Veggie lovers can sneak in some diced bell pepper or mushrooms with the onions.
Serving Suggestions
Set out a few different dipping sauces like ketchup, ranch, or spicy sriracha mayo. These rollups also make excellent party snacks or appetizers. Slice into smaller pieces and stick in toothpicks for an easy finger food. They pair perfectly with a simple green salad if you want to make a meal.
These Garlic Butter Beef Rollups bring cozy comfort to any meal and are always a hit with kids and adults alike.
Frequently Asked Questions
- → Can I use other cheeses besides cheddar?
Yes, mozzarella or Monterey Jack work well, offering a different flavor and melting quality.
- → Do I have to use crescent roll dough?
While crescent dough is convenient, pizza dough or puff pastry can be used for a similar texture.
- → How do I prevent the rollups from getting soggy?
Drain all excess grease from the beef before filling the dough to keep the texture flaky and light.
- → Can I prepare these ahead of time?
Assemble the rollups ahead and refrigerate. Bake just before serving for the freshest results.
- → What dips pair well with these rollups?
Ketchup, ranch, or garlic aioli are tasty options to complement the savory beef and cheese filling.
- → Is it possible to freeze the rollups?
Yes, freeze after baking. Reheat in the oven to restore their crisp and fresh taste.
0 comments:
Post a Comment