Garlic Butter Beef Cheeseburger Rollups: A Cozy Family Favorite
I Can’t Help Making These All the Time
You know those recipes you stumble on by accident and—bam—somehow you’re expected to roll them out at every gathering from now until the end of days? Well, these Garlic Butter Beef Cheeseburger Rollups are that recipe for me. Actually, the first time I made them was after a long week where my fridge looked like a sad sitcom prop, and somehow what emerged was so much better than what I’d planned (doesn’t happen that often, so I’m hanging onto this one for dear life). My cousin Will calls them “the inside-out burger burritos.” He isn’t wrong. One questionable lunch later, they became the new Friday night tradition at my place. Anyway, let’s get into it before I start rambling about my neighbor’s dog again…
Why I Keep Making These (And Why You Probably Will, Too)
Honestly, I make these when I want all the feels of a cheeseburger but my kitchen energy is at “let’s-just-shove-it-in-the-oven” levels. My family goes a little bananas for these because, let’s face it—melty cheese plus garlicky beef rolled in buttery dough is hard to beat (even the picky niece who “doesn’t do beef” claimed a second one last week). Plus, I’m not standing over a grill, freezing my tail off. My one frustration: sometimes the cheese escapes from the edges. But, I’ve made peace with a bit of ooze; it’s like molten gold anyway.
What You’ll Need — and Lazy or Genius Swaps
(Depends Who You Ask)
- 1 pound ground beef (though I’ve been known to use ground turkey when beef price tags make me wince)
- 1 small onion, diced (my grandmother swore by white onions, but yellow is fine—I’ve even used leeks in a pinch)
- 1 tablespoon Worcestershire sauce (optional; some days I skip it and just splash in whatever soy-saucey thing is handy)
- 1 teaspoon garlic powder (if I’ve got fresh garlic, I’ll mince a few cloves instead)
- 1 cup shredded cheddar (sometimes I toss in pepper jack for a kick, or whatever’s on its last leg in the fridge)
- 1 roll refrigerated pizza dough, crescent dough, or even biscuit dough (seriously—it’s all worked for me except once with puff pastry—it got weirdly puffy. Not recommended)
- 3 tablespoons butter, melted (I usually just eyeball it, but, well, sometimes that means A LOT of butter)
- 1/2 teaspoon dried parsley or Italian seasoning (completely optional, but I pretend it counts as a vegetable)
- Pinch of salt and black pepper (don’t overthink it)
How You Actually Make ‘Em (Messy Counters Welcome)
- Start by preheating the oven to 375°F (190°C), or whatever your dough’s packaging says; I once totally forgot and had to stand around chatting with the cat while it warmed up.
- Heat a skillet over medium heat. Crumble in the ground beef with the diced onion. Cook and break up the beef until it’s browned and the onions look see-through. It’ll smell amazing—this is where I usually sneak a taste. Drain any fat off, unless you like things extra rich (no judgment).
- Stir in the Worcestershire, garlic powder (or fresh garlic—see notes), and a big pinch of salt and pepper. Give it a minute—don’t worry if it looks a bit weird at this stage, it always sorts itself out once the cheese goes in.
- Take the pan off the heat and let it cool a tiny bit. Grate or dump in your cheese. Mix it so it gets kinda gooey—sometimes it sticks to the spoon, but just keep stirring. (Actually, I find it easier if you use a wooden spoon here.)
- On a big lightly floured surface (or just your baking tray, honestly), unroll the dough and gently press it out into a rectangle. I never get perfect edges.
- Spoon the beef-cheese mix along the long edge, leaving a little border so you can actually roll it up without everything making a break for freedom.
- Start at the filled edge and roll it up snug but not too tight because overzealous rolling = seams that explode. Pinch closed, then slice into 2-inch-ish pieces (use a serrated knife; or honestly, kitchen scissors work if you’re desperate).
- Lay them swirl-side up on a parchment-lined baking sheet, leaving little gaps for cheese breath. Brush with melted butter (don’t skimp!), then sprinkle on parsley or Italian seasoning if using.
- Bake for 16-20 minutes, or until they’re golden and smell outrageously good. If the tops get too brown, just cover loosely with foil. Let them cool about 5 minutes before digging in—the cheese >will< burn you, ask me how I know.
Notes from a Serial Over-Thinker
- If you use really lean beef, add a splash of oil to the pan so you don’t end up with dry filling (yup, happened to me).
- I once used frozen bread dough that wasn’t all the way thawed and, boy, it made some funky-shaped rollups. Still tasty though.
- Doubling the cheese is tempting—sometimes it’s amazing, other times it spills everywhere. I think there’s a sweet spot (if only I’d measured it).
Things I’ve Tried (Some Winners, One Dud)
- Turkey or chicken instead of beef – surprisingly good, though not as rich.
- Mixing in chopped pickles – not everyone likes it, but I’m a fan of that tang.
- Swapping in puff pastry (as I said earlier) – don’t do it unless you want rollups that try to become soufflés.
- Adding a little sriracha to the butter—accidentally created a spicy monster that my husband LOVED but the kids avoided like the plague.
What You’ll Need (Just Improvise If You Have to)
- Large skillet (if you only have a saucepan, use it—takes a bit longer, but who cares?)
- Baking sheet (baking dish works, just squish them in)
- Measuring spoons/cups (or just use the palm-of-your-hand system if you’re feeling rebelious)
- Pastry brush for butter (though honestly, I’ve used the back of a spoon and once, my fingers—do what works!)
How to Store—But Honestly, These Never Last
Store leftovers in an airtight container for up to 3 days in the fridge. You can reheat them in the oven at 300°F (150°C) for about 8 minutes, but they’re never quite as good as when fresh—it’s the hard truth. Sometimes I sneak them cold for breakfast the next day. (But, truthfully, leftovers are rare in my house. They just vanish. Magic, or hungry teenagers?)
What to Serve These With (Or, My Go-To Combos)
I love dunking these in a mix of ketchup and mayo, maybe with a splash of sriracha. My cousin insists on serving them with a big green salad—makes him feel “balanced”, he says. On Fridays, we sometimes do a fridge clean-out, so you’ll find a couple of half-wilted carrot sticks and a lot of rollups on my plate. Oh, and if you want to get fancy, try them with homemade fries or these simple slaw recipes—I swear, it feels like a retro diner feast.
Lessons Learned (Or: Why I Don’t Rush Rollups Anymore)
- Don’t skip letting the beef mixture cool slightly before adding cheese—hot filling turns the cheese into glue way too soon. I rushed once and had to scrape out weird melty bits.
- Bake on parchment paper. Cleaning stuck-on burnt cheese from a pan is not my idea of fun—and it’s not yours either.
- Pinch those seams! I’ve gotten cocky and ended up scraping cheesy beef crust off the oven floor.
Questions Folks Actually Asked Me About Rollups
- Can I freeze these? Yeah, but I find they’re never quite as gooey after reheating; if you must, freeze before baking, then bake straight from frozen, adding 5-10 minutes. Or just eat them all—problem solved.
- Can I use vegan cheese? I’ve tried! Some brands melt better than others; check here for picks. Avoid the rubbery kind, you’ll thank me.
- What can I add to the filling? Mushrooms or cooked spinach are good. One friend threw in leftover taco meat; honestly, not bad.
Alternatively, a handful of shredded carrots for stealth veggies. - Oops, my dough tore! Just smoosh it back together. If it looks messy, call it rustic; people are weirdly impressed by “rustic” looking food.
- Can I do this gluten-free? I haven’t tried, but if you get a solid gluten-free dough or crescent roll, it should work. If you try it, report back—curious minds want to know!
Some days I think these taste better after a day or so, when everything’s had a chance to mingle. Or maybe that’s just my midnight snack brain talking. Thanks for hanging in with my rambling write-up—let me know if you try your own weird twist or kitchen hack!
Ingredients
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- 1 (8 oz) can refrigerated crescent dough sheet
- 3 tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
-
1Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
2In a skillet over medium heat, cook ground beef and onion until beef is browned and onion is softened. Drain any excess fat.
-
3Stir in salt and black pepper. Remove from heat and allow to cool slightly, then mix in the shredded cheddar cheese.
-
4Unroll the crescent dough sheet and cut into 4 rectangles. Spoon the beef and cheese mixture evenly onto each rectangle, then roll up tightly and place seam side down on the baking sheet.
-
5In a small bowl, combine melted butter and minced garlic. Brush the tops of the rollups with garlic butter.
-
6Bake for 20–25 minutes, or until rollups are golden brown. Garnish with chopped parsley and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
