There are some suppers that feel like summer even before they come out of the oven, and these oven baked 4-ingredient beef crescent patties are one of them. They remind me of the kind of easy, hearty meals folks across the Midwest have long leaned on when the day has been full and nobody wants a fussy kitchen project. With buttery crescent dough wrapped around savory beef and melty provolone, this is a simple old-fashioned dinner that stretches a few ingredients into something crisp, satisfying, and comforting.
Serve these warm with a bowl of tomato soup, a scoop of potato salad, or a plate of sliced garden tomatoes and cucumbers for a simple summer meal. They also go nicely with baked beans, corn on the cob, or a little pickle tray on the side. For something easy to drink alongside, iced tea or cold lemonade fits the mood just right.
Oven Baked 4-Ingredient Beef Crescent Patties
Servings: 4
Ingredients
1 pound ground beef
1 tube refrigerated crescent roll dough, 8-count
4 slices white provolone cheese
1 teaspoon seasoned salt
Directions
1. Preheat your oven to 375°F and line a baking sheet with foil for easy cleanup.
2. In a skillet over medium heat, cook the ground beef until fully browned, breaking it up as it cooks. Drain off any extra grease, then stir in the seasoned salt.
3. Unroll the crescent dough and separate it into 8 triangles. Place a spoonful of the cooked beef on 4 of the triangles and top each with a half slice of provolone cheese.
4. Place the remaining 4 dough triangles over the filled ones and press the edges together well to seal, forming 4 patties. Crimp with a fork if needed.
5. Bake for 12 to 15 minutes, or until the pastry is puffed and golden brown. Let cool for a few minutes before serving.
Variations & Tips
Add onion: If you do not mind stepping beyond the four-ingredient version, a few spoonfuls of finely chopped onion cooked with the beef add a sweet, old-fashioned flavor that suits this recipe beautifully.
Cheese swap: Mozzarella, Monterey Jack, or even American cheese will melt nicely here if provolone is not what you have in the refrigerator. Use whatever gives you that good creamy bite.
Seal them well: Crescent dough can split a little if overfilled, so keep the filling centered and press the edges firmly. A fork works well and gives the patties a tidy look.
Make them a meal: For hungrier appetites, serve two patties per person with a vegetable side. For lighter lunches, one patty with soup or salad is usually just right.
Store and reheat: Leftovers can be covered and kept in the refrigerator for up to 3 days. Reheat in the oven or toaster oven so the pastry stays crisp instead of turning soft.