All-American Cheeseburger Ring

Name: All-American Cheeseburger Ring
Yield: 8 servings
Ingredients: 1/4 cup onion, chopped; 3/4 pound lean (90%) ground beef; 1/4 cup ketchup; 2 teaspoons prepared yellow mustard; 9 slices (3/4 ounce each) American cheese, divided; 2 packages (8 ounces each) refrigerated crescent rolls; 16 dill pickle slices; 3 large plum tomatoes; 2 cups lettuce, shredded

Kids love the cheeseburgers at fast-food restaurants, so you're sure to bring out the smiles with this cheeseburger ring.

Ingredients

1/4 cup onion, chopped
3/4 pound lean (90%) ground beef
1/4 cup ketchup
2 teaspoons prepared yellow mustard
9 slices (3/4 ounce each) American cheese, divided
2 packages (8 ounces each) refrigerated crescent rolls
16 dill pickle slices
3 large plum tomatoes
2 cups lettuce, shredded

Directions

Preheat oven to 375°F. Chop onion using Food Chopper. In (10-in.) Skillet, cook ground beef with onion over medium heat 8-10 minutes or until beef is no longer pink; drain. Add ketchup, mustard and 5 of the cheese slices, cut up; stir until cheese is melted. Remove pan from heat.
Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on Medium Round Stone with Handles with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in center of baking stone.) Using Medium Scoop, scoop meat mixture evenly onto widest end of each triangle. Top each scoop with pickle slice. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until deep golden brown. Remove from oven.
Using Crinkle Cutter, cut each of the remaining 4 cheese slices into 4 triangles. Arrange cheese triangles over top of ring. Slice tomatoes using Ultimate Mandoline. Arrange tomato slices around inside center of ring. Slice lettuce into thin strands using Crinkle Cutter. Place in center of ring. Cut ring into 8 servings using Nylon Slice 'N Serve®. Serve with additional ketchup and mustard, if desired.

Yield:

8 servings

Nutrients per serving:

Calories 430, Fat 27 g, Sodium 1090 mg, Dietary Fiber 1 g

Cook's Tips:

Just for fun, use a green bell pepper "bowl" to hold your additional condiments. Using Utility Knife, cut a green bell pepper in half vertically being careful to keep the dividing inside membranes intact. Carefully remove seed pods. Reserve one half bell pepper for another use. Fill remaining pepper half (divided by membrane) with ketchup and mustard.