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Castles Cordon Bleu

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10 White Castle® Cheeseburgers (with ketchup/mustard mix, no pickles)
3 tubes refrigerated crescent roll dough (8 rolls per tube)
8 thin slices smoked ham lunch meat
7 slices Swiss cheese

Preheat oven to 375° (or temperature recommended in crescent roll directions). Carefully cut each cheeseburger in half. Cut Swiss cheese into strips that will just cover the top of a cheeseburger half and extend slightly over the ends.
Separate crescent roll dough into the eight “pre-cut” squares – each square is made up of two triangles (dough has perforation to separate into triangles, but don’t separate). Gently press dough along perforation meant for separation into triangles so that the dough becomes one large rectangle without the perforation. While doing this, also slightly flatten the dough so that it stretches out a little in all directions. Cut the dough rectangle into two pieces, each of which is somewhat square.
Lay a slice of ham on each dough square, center one of the cheeseburger halves (including the bun) on the ham, then top with a Swiss cheese slice. Pull the crescent roll dough up and over the ham and cheeseburger stack, and pinch closed with fingers. Pull some dough from the sides over the stack so that it is almost covered with dough. The stack should be fairly well covered with dough, but some openings are just fine. Repeat for remaining cheeseburger halves.
Place on baking sheet and bake for approximately 12 minutes (follow baking directions on crescent roll tube) until golden brown, being careful not to burn them. (Cook the extra rolls on the side.) Serve hot. Makes 20 servings plus four crescent rolls.

Submitted by Thomas C. Roy of Southfield, MI

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