Beef Onion Strudel

12 ingredients
5 steps

Ingredients

  • 1-1/2 cups sliced sweet onions
  • 1/4 cup butter, cubed
  • 1/2 pound ground beef
  • 1 teaspoon all-purpose flour
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup beef broth
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 3/4 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

  1. 1
    In a large skillet, saute onions in butter until browned and caramelized; remove with a slotted spoon and keep warm. In the same skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, brown sugar, cumin, salt and pepper until blended. Gradually add the broth; cook for 8 minutes or until liquid is absorbed. Stir in reserved onion.
  2. 2
    Unroll dough and separate into four rectangles. Separate each rectangle at perforation into two triangles (see Fig. 1). Pinch two 6-in. sides together to form a triangle (see Fig. 2). Repeat with remaining dough.
  3. 3
    Place point of one triangle near the end of a greased
  4. 4
    . Place point of second triable in center of first triangle. Repeat with remaining triangle (see Fig. 3).
  5. 5
    Spoon beef mixture in a 1-1/2-in.-wide strip down the center; sprinkle with mozzarella cheese. Starting at one end, fold alternating points across filling. Pinch ends to seal. Sprinkle with Parmesan cheese. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5-10 minutes before slicing.

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