Crescent Cheeseburger Pie -- When the Family Gathers, Feed Them Well

Fourth of July Thursday. Small family cookout. Gayle present. Eli came. Eli and Amber have been together three years now. I watch them and wait for an engagement. I have not said this out loud. They are 20 and 21. They have time.

Drove Tuesday, short.

Justin has been dating Hannah for six months. She is kind and sensible. She is going to UNK too, same as Justin. I like her. Gayle likes her. Dave likes her.

Tyler has been seeing no one since Sierra. He is fine with this. He is 17 and fixing engines.

Book two layout began. Sarah sent the first pages. They look beautiful. I sat with the cover mock and the first chapter laid out and I felt a kind of quiet pride.

Sunday: pulled pork sandwiches.

Sunday felt quieter after the cookout — kids scattered back to their lives, the house settling again after all that good noise. I didn’t want anything fussy, just something warm and satisfying that felt like an extension of the weekend. This crescent cheeseburger pie is exactly that: simple, filling, and the kind of thing everyone finishes without a word because they’re too busy eating.

Crescent Cheeseburger Pie

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6

Ingredients

• 1 lb ground beef
• 1/2 cup chopped onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon yellow mustard
• 2 tablespoons ketchup
• 1 cup shredded cheddar cheese, divided
• 1 can (8 oz) refrigerated crescent roll dough
• 2 large eggs
• 1/2 cup milk

Instructions

1. Preheat oven. Heat oven to 375°F. Lightly grease a 9-inch pie plate.
2. Brown the beef. In a skillet over medium heat, cook ground beef and onion until beef is no longer pink, about 6–8 minutes. Drain excess fat.
3. Season the filling. Stir in garlic powder, salt, pepper, mustard, and ketchup. Mix well and remove from heat. Let cool slightly.
4. Press the crust. Separate crescent dough into triangles and press into the bottom and up the sides of the prepared pie plate, pressing seams together to seal.
5. Layer the filling. Spoon the beef mixture evenly over the dough. Sprinkle 3/4 cup of the shredded cheddar over the top.
6. Add the egg mixture. Whisk together eggs and milk, then pour evenly over the beef and cheese layer.
7. Top with remaining cheese. Sprinkle the remaining 1/4 cup cheddar over the top.
8. Bake. Bake for 23–27 minutes, until the crust is golden and the center is set. Let stand 5 minutes before slicing.

Nutrition (per serving)

Calories: 390 | Protein: 22g | Fat: 24g | Carbs: 20g | Fiber: 1g | Sodium: 620mg