Recipes
Take your craving into the kitchen.
Castle Crescent Loaf
Finalist
| 10 | White Castle® Hamburgers |
| 1 can | cream of mushroom soup |
| 1/2 C | milk |
| 3/4 C | finely chopped green pepper |
| 1/4 t | pepper |
| 1 T | Worcestershire sauce |
| 1 8-oz. can | refrigerated crescent rolls |
| 1/2 C | shredded cheddar cheese |
Tear hamburgers into small pieces. Stir in soup, milk, green pepper, pepper and Worcestershire sauce. On ungreased baking sheet, separate crescent dough into two large rectangles. Overlap long sides to form a 15″ × 18″ rectangle. Firmly press edges and perforations to seal.
Spoon about 2 1/2 cups mixture in a 4"-wide strip down center of dough to within 1" of ends (reserve remaining mixture for topping). Fold long sides of dough over meat mixture to center. Bake at 375° for 10-15 minutes, until golden brown. Spoon remaining mixture down center of partially baked roll. Sprinkle with cheese. Bake for 5 more minutes. Enjoy!
Submitted by Carla Tosh of Arnold, MO
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