These “Cheesy Ground Meat Puffs” are a delightful and incredibly satisfying dish, perfect for a hearty breakfast, a comforting brunch, a quick weeknight dinner, or even a crowd-pleasing appetizer for gatherings. As vividly captured in the image, these puffs feature golden, flaky pastry, generously stuffed with a savory, well-seasoned ground meat filling, and blanketed with a layer of gooey, melted cheese. The combination of textures—the crisp exterior of the pastry, the tender, flavorful meat inside, and the stretchy, melted cheese on top—creates an irresistible culinary experience. This dish is designed to be both easy to prepare and deeply comforting, making it a fantastic addition to any home cook’s repertoire.
The core of this dish comprises two main elements: the pastry and the ground meat filling. The image clearly shows a light, airy, and golden-brown pastry, which strongly suggests the use of refrigerated crescent roll dough or puff pastry. Both options provide that desirable flakiness and ease of preparation, allowing the puffs to rise beautifully around the filling and achieve that appealing golden crust seen in the casserole dish. The natural pockets formed by rolling up the dough are ideal for encasing the savory interior, ensuring that each bite is a balanced blend of pastry and filling.
The ground meat filling is the heart of the savory experience. While the image doesn’t specify the type of meat, the color and texture suggest seasoned ground beef or a mix of ground beef and sausage. This versatility allows for customization based on preference. The meat is typically browned and seasoned with aromatic vegetables like onions and garlic, and a blend of spices to create a rich and savory base. The visible bits of meat inside the puffs indicate a hearty and substantial filling.
The generous application of cheese is another defining characteristic, creating that tempting, bubbly, and slightly browned crust over the entire casserole. Cheddar cheese is a common choice for its excellent melting properties and robust flavor, but a blend of cheeses like mozzarella (for stretchiness) and Monterey Jack (for creaminess) could also be used. The cheese is not just on top; it’s also likely mixed into the meat filling, ensuring a cheesy burst in every mouthful. This double dose of cheese enhances both the flavor and the overall gooey texture of the dish.
The visual of a piece removed from the casserole highlights the internal structure of the puffs, showcasing the perfectly cooked meat mixture nestled within the soft, baked dough, with melted cheese seeping into every crevice. This dish is fundamentally a savory baked casserole, designed for sharing and for providing warmth and satisfaction. It’s forgiving and adaptable, making it an excellent choice for using up leftovers or for assembling ahead of time.
Ingredients:
For the Ground Meat Filling:
- 1 lb lean ground beef (or ground turkey, sausage, or a blend)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup beef broth or water
- 1 teaspoon dried Italian seasoning (or a blend of oregano, basil, thyme)
- ½ teaspoon salt (adjust to taste, especially if using salty sausage)
- ¼ teaspoon black pepper
- Optional: 1 tablespoon Worcestershire sauce for extra depth
For the Pastry and Cheese:
- 2 (8-ounce) cans refrigerated crescent roll dough (such as Pillsbury Crescent Rolls)
- 2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack/mozzarella)
- Optional: 2 tablespoons chopped fresh parsley or chives for garnish
Equipment:
- Large skillet or frying pan
- 9×13 inch baking dish
- Spatula or wooden spoon
- Colander (for draining meat)
- Measuring cups and spoons
- Mixing bowl (for combining ingredients if pre-mixed)
- Oven mitts
Instructions:
Part 1: Prepare the Ground Meat Filling
- Brown the Meat: In a large skillet over medium-high heat, add the ground beef (or chosen ground meat). Break it apart with a spatula and cook until it is fully browned and no longer pink. This usually takes about 5-7 minutes.
- Drain Fat: Once browned, carefully drain any excess grease from the skillet. This helps prevent the puffs from becoming greasy.
- Sauté Aromatics: Reduce the heat to medium. Add the finely chopped onion to the skillet with the cooked ground meat. Sauté for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add Garlic and Seasonings: Stir in the minced garlic. Cook for an additional 1 minute until fragrant. Add the beef broth (or water), dried Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and optional Worcestershire sauce.
- Simmer: Bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until most of the liquid has evaporated and the meat mixture is flavorful and slightly moist but not watery.
- Cool Slightly: Remove the skillet from the heat. Allow the meat mixture to cool for about 5-10 minutes. This prevents the dough from becoming too soft when assembling.
Part 2: Assemble the Cheesy Ground Meat Puffs
- Preheat Oven & Prepare Dish: Preheat your oven to 375∘F (190∘C). Lightly grease a 9×13 inch baking dish.
- Unroll Crescent Dough: Unroll each can of crescent roll dough. You will have 8 triangles per can, for a total of 16 triangles.
- Spoon in Filling: Place about 1-2 tablespoons of the cooled ground meat mixture onto the wider end of each crescent roll triangle.
- Add Cheese to Filling (Optional but Recommended): Sprinkle a small amount of shredded cheese over the meat filling on each crescent roll triangle. This will help bind the filling and add extra cheesiness inside.
- Roll and Arrange: Starting from the wider end, carefully roll up each crescent roll triangle around the filling. Arrange the rolled-up puffs in a single layer in the prepared 9×13 inch baking dish. They should be snug but not overly crowded.
- Top with Cheese: Generously sprinkle the remaining shredded cheese evenly over all the crescent roll puffs in the baking dish. Ensure good coverage for that golden, bubbly top.
Part 3: Bake and Serve
- Bake: Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the crescent rolls are golden brown, puffed up, and the cheese is melted and bubbly. The exact baking time may vary slightly depending on your oven.
- Rest: Once baked, remove the dish from the oven and let it rest for 5 minutes. This allows the cheese to set slightly and makes serving easier.
- Garnish (Optional): If desired, sprinkle with chopped fresh parsley or chives just before serving for a touch of freshness and color.
- Serve Hot: Serve the “Cheesy Ground Meat Puffs” hot, directly from the baking dish. They are excellent on their own, or with a side of marinara sauce for dipping.
Tips for Success:
- Cool Filling: Ensure the ground meat filling is cooled slightly before spooning it onto the crescent rolls. Hot filling can make the dough difficult to handle and potentially tear.
- Don’t Overfill: Be careful not to overfill the crescent rolls. Too much filling can cause them to burst during baking. 1-2 tablespoons is usually sufficient.
- Even Browning: For even browning, make sure the puffs are arranged in a single layer in the baking dish and not overlapping excessively.
- Meat Options: Feel free to customize the meat filling. Ground pork, chicken, or a mix can work. You can also add finely diced vegetables like carrots or celery to the meat mixture for added nutrition and flavor.
- Spice It Up: For a spicier version, add a pinch of red pepper flakes to the ground meat mixture.
- Make Ahead: The ground meat filling can be prepared a day in advance and stored in the refrigerator. Assemble the puffs just before baking.
- Serving Suggestions: These puffs are versatile. Serve them for breakfast with scrambled eggs, for lunch with a simple green salad, or as a hearty appetizer.
This detailed recipe should enable you to create “Cheesy Ground Meat Puffs” that are as appealing and delicious as the ones shown in the image.