Predictable cheeseburgers, step aside—these Bacon Cheeseburger Wellingtons are a classy upgrade! Seasoned ground beef patties are cooked in a skillet, then baked to perfection along with crispy bacon and gooey cheese inside flaky, golden brown crescent dough. Burger night will never be the same again!
Bacon Cheeseburger Wellingtons
- Prep Time 30 min
- Total 55 min
- Ingredients 8
- Servings 4
Ingredients
- 1 lb. lean ground beef
- 1 tablespoon au jus seasoning mix (from 1-oz. pkg.)
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 8 teaspoons Dijon mustard
- 4 slices precooked bacon, halved
- 4 (1-oz.) slices Cheddar cheese
Instructions
-
Step1In large bowl, combine ground beef, seasoning mix, garlic and pepper; mix well. Shape mixture into 4 patties, 1/2 inch thick.
-
Step2Heat large skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until thoroughly cooked, turning once. Remove patties from skillet; drain on paper towels. Cool 5 minutes.
-
Step3Heat oven to 375°F. Unroll dough forming 13x6 1/2-inch rectangle. Firmly press perforations to seal. Cut dough crosswise into 2 squares. Repeat with remaining can of dough, forming a total of 4 squares.
-
Step4Spread each square with 2 teaspoons mustard. Place 1 cooked patty, 2 half slices bacon and 1 slice cheese in center of each square. Bring the 4 corners of each dough square together in center; twist to form knot in center. Pinch edges to seal. Place on ungreased cookie sheet.
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Step5Bake at 375°F. for 17 to 23 minutes or until golden brown.
Nutrition
795
Calories
46g
Total Fat
39g
Protein
56g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 795
- Calories from Fat
- 415
- Total Fat
- 46g
- 71%
- Saturated Fat
- 18g
- 90%
- Cholesterol
- 100mg
- 33%
- Sodium
- 2900mg
- 121%
- Total Carbohydrate
- 56g
- 19%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 17g
- Protein
- 39g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 18%
- 18%
- Iron
- 28%
- 28%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 5 Fat;Carbohydrate Choice
4Tips from the
Pillsbury Kitchens
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