White Castle Crescents Recipes

Steps:

• Preheat oven to 350°. Lightly spray a 9x13-in. baking dish with cooking spray and set aside. In a skillet, brown and crumble the ground beef with both packages of dry onion soup mix. Drain meat into a colander; using paper towels or a clean dish towel, press down on the beef and squeeze out as much of the liquid as possible. Unroll one tube of crescent rolls into the prepared baking dish. Flatten slightly to seal the seams and cover the bottom as necessary. Top with ground beef. Add cheese slices. Top with pickles and drizzle with mustard. Unroll the other tube of crescent rolls over the top, sealing seams and covering the contents in the pan. Bake for 15-20 minutes or until the top is golden brown and the cheese is melted. To serve, cut into squares and serve with additional condiments if desired.

Steps:

• Cook hamburger with onion mix, Dry extremely well.
• Lay whole can of crescent rolls in bottom of pan (do not break apart)
• Layer hamburger mixture, cheese, pickles and squirt mustard up and down across pan.
• Put whole can of crescent rolls on top.
• Bake at 350 until golden brown.
• Cut in squares.
• Hints I find shredded cheese taste better. I also made one with shredded pepper jack cheese. The people went for that one first.

Steps:

• Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.
• Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely. Uncover and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a chopstick (one in the center and one near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.
• Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning.
• Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and a bun top.

Steps:

• 1. First I prebake the bottom cresent roll's, Do not break them apart, I found that it help's the bottom not to become soggy.
• 2. Brown hamburger with onion soup mix. dry extremely well.
• 3. Layer hamburger mixture, cheese, pickles, and squirt mustard up and down pan and across the sides. Too much mustard may make it salty..
• 4. Put whole can of cresent rolls on top. do not break apart. I found that the top brown's very nice, that's why I prebake the bottom cresent roll's.
• 5. Bake at 350* or until golden brown, let it set for a few minutes, then cut into squares.

Steps:

• Mix corned beef, onion soup mix and sour cream together.
• Spread in buns. Put back in tray they came in and wrap in foil.
• Bake at 350F for 30 minutes.
• Place 1 slice of pickle in each.