Something new on your menu: Colossal Cheesburger

Colossal Cheeseburger from the kitchen of Deanna Allred (Taken from the Denver Post sometime in the 80’s)

1 ½ lbs. Ground beef
½ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
½ to 1 teaspoon chili powder
1 can (8 oz.) tomato sauce
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 cup (about 4 oz.) shredded cheddar cheese
1 tablespoon milk
Sesame seeds

Crumble beef into heated skillet. Add onion. Cook over moderate heat, stirring occasionally, until meat loses red color. Drain off grease. Add salt, pepper, chili powder and tomato sauce. Bring to boiling point, reduce heat and simmer covered. About 15 minutes. Remove from heat and let cool to room temperature. Separate crescent dough into 16 triangles. Arrange 13 triangles, spoke fashion, around a greased 12-inch pizza pan or arrange them, spoke fashion, on a greased baking sheet. Put wide edges of strips of dough touching each other in center but leave a hole in center. Let narrow tips of dough extend over pan edges about five inches. Press remaining three triangles in hole in center. Press all of dough with hands to seal perforations. If baking sheet is used, proceed in the same manner. The center of the “spoke” should be about 12 inches in diameter. Let narrow strips of dough lay flat on baking sheet instead of extending them over edges as directed for pizza pan, Spoon meat mixture in center of dough. Sprinkle meat with cheese. Bring triangular pieces of dough up over filling to center. Pinch edges together to seal. If necessary, stretch dough in order to completely cover meat mixture. Brush top of dough with milk, Sprinkle with sesame seeds. Bake in oven preheated to 375 degrees about 30 minutes or until crust is golden brown. Cut in wedges to serve. Six servings.