Crescent-Topped Cheeseburger Casserole

1 lb. lean ground beef
¼ c. chopped onion
¼ c. chopped dill pickles
½ c. water
½ c. ketchup
1 T. yellow mustard
1/8 tsp. pepper
1 ½ c. shredded American Cheese
1 (8 oz.) can refrigerated crescent dinner rolls or 1 (8 oz.) crescent refrigerator flaky dough sheet
1 egg, beaten
1 T. sesame seed

Heat oven to 375. In 10 inch nonstick skillet, cook the beef and onion over med-high heat 5-7 mins. Stir frequently until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper. Spoon beef mixture into ungreased 11×7 or 2 qt. baking dish. Sprinkle with cheese. Unroll dough (if using crescent rolls, pinch the seams to seal). Press into 12×8 rectangle. Cut into 6 squares; place on top of cheese. Brush with egg. Bake 25-30 mins. or until deep golden brown.

Jeanette Guess