– 1 teaspoon dried herbs (such as thyme, oregano, or Italian seasoning) – Salt and pepper to taste – 1 can (8 ounces) crescent roll dough – Optional: shredded cheese, diced vegetables (such as bell peppers, mushrooms, or spinach)
Instructions: 1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a skillet over medium heat, cook the ground meat, onion, and garlic until the meat is browned and the onion is soft and translucent. Drain any excess grease if necessary.
Stir in the dried herbs, salt, and pepper, and any optional ingredients like shredded cheese or diced vegetables. Cook for an additional 2-3 minutes until everything is well combined and heated through. Remove from heat and let the mixture cool slightly.
1. Unroll the crescent roll dough onto a clean surface. If it's perforated, gently pinch the seams together to seal them. 2. Using a knife or pizza cutter, divide the dough into rectangles or squares, depending on how big you want your pies to be.
1. Place a spoonful of the meat mixture onto one half of each dough rectangle or square, leaving a small border around the edges. 2. Fold the dough over the filling to create a pocket or turnover shape. Use a fork to press the edges together and seal them.
1. Transfer the assembled meat pies to the prepared baking sheet, spacing them a few inches apart. 2. Bake in the preheated oven for 10-12 minutes, or until the crescent dough is golden brown and cooked through.