4 Tbsp butter, divided
1 lb ribeye, thinly sliced
1 onion, peeled and sliced
1 green bell pepper, seeded and sliced
1 tsp garlic powder
2 cans of crescent dough
10 slices of provolone cheese
Salt and pepper to taste
Egg wash for brushing
Italian seasoning, for garnish
Warm Cheez Whiz, for dipping (or your favorite dipping sauce)
Preheat oven to 375ºF.
In a skillet, melt half the butter and quickly sear ribeye until caramelized. Remove ribeye, then sauté onions and peppers with garlic powder until caramelized.
Prepare the crescent ring by greasing a pizza pan. Arrange dough triangles with pointy side facing out, overlapping slightly to form a circle.
Place a slice of provolone in the middle and repeat around the circle with a total of 10 slices. Top with beef and caramelized onions/peppers, topping with remaining 10 cheese slices. Fold over triangles to seal, brush with egg wash and sprinkle with Italian seasoning.
Bake for 20–30 minutes until golden and bubbly. Slice and enjoy with a bowl of warm Cheez Whiz in the center.
1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
1 pound lean ground beef
Kosher salt and freshly ground black pepper
2 cups frozen cut green beans, thawed (or a 29oz canned)
1 3/4 cups frozen corn kernels, thawed (or a 29oz canned)
Two 10-ounce cans cream of mushroom soup
1 bag frozen tater tots
Preheat the oven to 350 degrees F.
Add the oil to a skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato nuggets. Bake uncovered for 1 hour; the potato nuggets should be golden brown. Serve.
1 lb ground beef
1 can of sloppy joe mix
1 can of corn, drained
(1) 16 oz bag of tater tots
1 cup grated cheddar cheese
Cook ground beef and crumble, drain off excess fat.
Mix in sloppy joe mix and can of corn.
Pour the meat mixture into a greased 9×13 baking dish.
Evenly distribute cheese across the top of the meat mixture.
Top with tater tots.
Bake at 450 degrees for 20-30 minutes, or until tater tots are golden brown.