Gluten Free Crescent Dough

This gluten free cheeseburger crescent ring starts with my base recipe for gluten free crescent rolls. Quite a few recipes on my site begin with this dough. It all started with my Easter Resurrection rolls. Recently I used them to make apple dumplings, and then pigs in a blanket. Working on a recipe for turning them into cinnamon rolls, too!

As I’ve mentioned in other posts, this dough works best with Cup 4 Cup flour. This brand of flour contains milk powder. Need a gluten free and dairy free recipe? Please try Petite Allergy Eats recipe for Gluten Free Vegan Garlic Crescent Rolls. (Minus the garlic, obvs.)

Recreating Pillsbury Recipes for a Gluten Free Diet

I recently contacted Pillsbury about the dimensions of their wheat based crescent rolls. The incredibly helpful staff stated that their 8 oz tube of dough, unrolled, measures 7.5 x 10.5 inches. (This equals an area of 78.75 total inches.) Therefore, I drew an 8 x 10 inch rectangle on the underside of my parchment as a guide. (If you use Reynolds Parchment Paper, grid lines are already printed on the paper.)

A side note that my finished gluten free crescent dough weighs 1 lb and 1 oz. This equates to one more ounce of dough than Pillsbury. Therefore, these crescent triangles will be just a smidge thicker. I marked my paper off in four 2 in. sections. Then I cut each of those 2 inch sections on a diagonal, to achieve 8 triangles of dough.

Building a Gluten Free Crescent Ring

The first time I made a dish like this, I made the Pillsbury Taco Crescent Ring. I don’t know about you, but I’m a visual learner. Therefore, I was glad that post also had a video. I 100% confess that I watched it more than once, and stopped it so I could understand how the pieces laid down on top of each other.

Basically, the wider parts of your triangle will overlap, in the center of the ring. Personally, after laying them in a circle, I pressed down on the inner triangles to seal them together. From there, you simply place your filling in a ring along that edge. (See picture below.)

Other Gluten Free Crescent Ring Filling Options

This gluten free cheeseburger crescent ring is filled with beef, onions and sauce. I used ketchup and mustard as the sauce. However, you could substitute various other fillings to achieve other taste sensations.

• Seasoned Taco Meat
• Shredded chicken and Barbecue Sauce
• Italian Sausage and Pizza Sauce
• Tangy Lentil Sloppy Joe filling for a vegetarian option
• Bacon, Egg and Cheese
• and any other combinations you can think of!

Remember that my batch of dough equals two tubes of Pillsbury dough. Looking for a grain free version? Try this Taco Roll from My Table of Three.

Sesame Seeds – The Ninth Allergen

Some suggest coating this gluten free cheeseburger crescent ring with sesame seeds. I chose to do so. However, please be aware that sesame allergy is a very real thing. So real in fact, that last year Congress passed the FASTER Act which names sesame as a food allergen. It is already required labeling in the UK and Canada.

Whether you choose to add them or not, I suggest brushing the top of your cheeseburger crescent ring with either oil or melted butter. Each time I’ve made this the top of the crescent rings gets pretty toasty. While I haven’t tried it, you may want to consider covering the top of the ring with foil after 15 minutes of baking. Only to prevent over browning.

How to Top Your Gluten Free Cheeseburger Crescent Ring

Once your gluten free cheeseburger crescent ring is done baking, now comes the fun part. Eating! That center hole in the middle is perfect for all sorts of dips for your crescent ring. I think this Homemade Thousand Island Dressing from Simpy Whisked would pair with it perfectly.

Want to take it up a notch? Make a batch of this Homemade Buffalo Sauce from Veggie Balance. Even though we don’t eat pork, this Easy Skillet Bacon Jam from the Tablespoon website would be A. MA. ZING. Of course, simple pickle relish would be good. I’d definitely keep extra ketchup and mustard on hand for a quick drizzle, too.

What to Serve with a Cheeseburger Crescent Ring

To be honest, this is where I struggle. When considering the food groups, this meal covers grains, meat and dairy all in one go. Therefore, I suggest serving it with vegetables and fruit. These Easy and Tasty Roasted Carrot Fries from The Pretty Bee are a perfect lower carb version to French Fries!

Make a simple salad, or this fancy Caramelized Brussels Sprout Salad from Half Baked Harvest. Add some fruit, and the Best Fruit Dip Ever from Allergylicious. (Dairy free and nut free, too!) Of course, cookies always pair perfectly with any handheld meal. My Gluten Free Cherry Chocolate Chunk Cookies go great with everything!

Other Gluten Free Appetizers

As I write this, it’s December 23rd, 2019. New Year’s and the Super Bowl are just around the corner. This gluten free cheeseburger crescent ring would be fantastic served at either gathering. If you’re looking for more hand held eats, check out this post of 45 Gluten Free Super Bowl Party Appetizers from Celiac Mama.

Looking to wash this down with a cold beer? Check out the gluten free beer review on my site.

Print

Gluten Free Cheeseburger Crescent Ring

Equipment

• Cup4Cup Multipurpose Flour, 3 Pounds, Certified Gluten Free Flour, 1:1 All Purpose Flour Substitution, Non-GMO, Kosher, Made in the USA
• Fleischmann’s Yeast, Active, Dry, 0.75-Ounce Packet (Pack of 9)
• Reynolds Kitchens Parchment Paper Roll, 60 Square Feet

Ingredients

For the Dough

• 1 pkg active yeast
• 6 tbsp warm water 105-110 degrees
• 4 tbsp sugar divided
• 1 3/4 cup Gluten Free Flour I used 210 grams of Cup 4 Cup brand
• 1 tbsp cornstarch
• 1/4 c. butter softened, cut into small pieces
• 1 egg
• 1/2 tsp salt

For the filling

• 1 lb ground beef
• 1 small onion diced
• 1/4 cup ketchup
• 3 tbsp mustard
• 1/2 – 1 tsp salt
• 1 cup shredded cheese
• melted butter or oil for brushing dough
• sesame seeds for garnish optional

Instructions

• Preheat the oven to 200 degrees. (We are warming the oven to create an environment for proofing the dough. You will turn it off prior to putting the dough ball in the oven.) 
• To begin, proof your yeast. I use a glass 2 cup measuring cup to do this. Mix the yeast and 1 tbsp sugar together. To that, add your warm water and allow to proof for 5-10 minutes. It should easily double in size, if not more. 
• Meanwhile, in a stand mixer, combine the flour and chunks of softened butter. Using the paddle attachment, mix the flour and butter together. Do so until it all the butter is incorporated without large chunks. Transfer to a large glass bowl and set aside. 
• In the stand mixer, combine the egg, salt, 3 tbsp sugar and proofed yeast. Turn stand mixer on low, and allow to run until all ingredients are mixed together. 
• Slowly add the flour + butter mixture until a soft dough forms. Use a rubber scraper to make sure all bits of flour are incorporated. 
• TURN OVEN OFF. 
• Transfer ball of dough to the large glass bowl you previously used for the flour. Cover and place in warm, but turned off, oven. Allow to rest and rise for 60 minutes. 
• While dough is proofing, dice onion and saute in an oiled skillet for 5 minutes until almost transparent. Add one pound of ground beef. Cook until no red remains. Once meat is cooked, add in ketchup, mustard, and salt. Stir and set aside.  
• After the dough has risen, remove dough from oven and place on lightly floured parchment paper. (I find it helpful to draw an 8 x 10 rectangle on the underside of the parchment to use as a guide. Mark off 2 inch guide lines along the top and bottom of the rectangle.)
• Separate ball of dough into two equal 8.5 oz sections. Roll one portion of dough into an 8 x 10 rectangle. Cut into 4 equal sections, from top to bottom. Then, cut the 2 inch rectangles into triangles, by cutting along the diagonal. Then, repeat with the second portion of dough. (See photos above.) 
• Preheat oven to 350 degrees. 
• Line a cookie sheet with a new piece of parchment paper. Arrange dough triangles in a circle, with the wide end of the triangle facing inwards. (See photo above.) 
• Spoon meat mixture around the inner edge of the circle created by the overlapping dough. Sprinkle shredded cheese (I recommend cheddar) on top of meat mixture. 
• To form the final ring, take the outer points of the crescent dough and pull over the meat mixture. Tuck the outer tip of the triangle underneath the bottom crescent base. (Watch the video for the taco crescent ring, linked in the top of my post, for a better visual. It's kind of hard to explain in words.) Repeat with all the triangle points until all the meat mixture is covered with dough.
• Brush melted butter or olive oil over dough, and sprinkle with sesame seeds, if desired. (After I garnished mine, I gently pushed the crescent ring into a smaller and tighter circle.) 
• Bake in a 350 degree preheated oven for 20-25 minutes, turning the cookie sheet 180 degrees halfway through baking. You may want to place tinfoil over the top of the crescent ring halfway through baking, to prevent over browning of the dough.

**This post is not sponsored by any brand. All thoughts and opinions are my own. However, this post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

First published December 2019

The post Gluten Free Cheeseburger Crescent Ring appeared first on MI Gluten Free Gal.

Improvise

I lost my quarter cup measuring cup. Not just one, but three of them. No joke. I own three sets of measuring cups, and the quarter cup is missing from each set. I searched high and low, and now I officially give up. Thank goodness I know that 4 tbsp equals a 1/4 cup. Mad props to my middle school home economics teacher who taught me that.

I’m sure you’re thinking, “Why are you telling me this?” Well, first, that’s why my recipe for gluten free cheeseburger muffin cups calls for 1/3 c of shredded cheese. Second, living a gluten free lifestlye requires adjustment. Change. Letting go of what we want and learning to improvise. Thinking outside of the box, or cup as it may be.

Reinvent

Someone recently told me they really miss White Castle. Maybe it’s the cute little sliders? These are not gluten free cheeseburger sliders. The name “cheeseburger muffins” fails to fit it accurately, either. I decided on gluten free cheeseburger muffin cups. You form the Chebe dough into a cup shape, so it seemed logical to me.

This recipe is a reinvention of the muffin tin cheeseburgers I saw on the Twisted website. They used hamburger buns. However I chose to use Chebe dough. Grain free, gluten free and free from the top allergens, this versatile mix becomes just about anything you can imagine. Just like my enchilada cups, use the dough instead of actual buns.

Create

Just like any other burger,  top these gluten free cheeseburger muffin cups anyway you choose. Similar recipes suggested using bacon, but we don’t eat pork in our house. So I kept the filling simple with ground beef, some minced onions, and some spices. Love pickles? Pile them on. Not a fan of mustard? Leave it off.

Now, while I call these “cheese” burger muffin cups, if you can leave off the cheese. Or, use a dairy free version. I particularly enjoy Follow Your Heart vegan smoked gouda. For these, I used regular thin sliced Cheddar slices, cut them into four smaller squares, and topped each hot muffin cup with two small squares of cheese.

Enjoy

Ready to eat? Because I know I am. These gluten free cheeseburger muffin cups fit perfectly fit in a lunch box, as well as freeze for later. Have a sports party? These delicious cups make a great snack for March Madness, as well as football and soccer viewing parties.

Looking for other finger foods? Check out these Deep Fried Onion Rings from MinneCeliac, or this Gluten Free Baked Buffalo Cauliflower Bites from Healthy GF Family. My gluten free mini apple cheesecakes make for a great dessert, or even these gluten free apple fritters from Serious Eats. Both use Chebe mix. Isn’t gluten free delicious?

Overcome Restrictions

GRAIN FREE? Already taken care of.
DAIRY FREE? You can leave the cheese off the top. In addition, you can leave out the shredded cheese in the dough. However, I recommend Follow Your Heart vegan cheese.
NUT OR SOY FREE? Chebe produces all mixes in a nut and soy free facility.
EGG FREE? Check this link for a recipe for Chebe without eggs.
VEGETARIAN? Use your favorite gluten free crumbles or chop up a Hilary’s Eat Well patty.

Print

Gluten Free Cheeseburger Muffin Cups

Ingredients

For the Dough

• 1 box Chebe All Purpose Mix
• 1/3 c shredded cheddar cheese
• 2 tbsp oil
• 2 eggs
• 3 tbsp water

For the Filling

• 1 lb ground sirloin
• 1/4 cup finely minced onion
• 1/2 tsp minced garlic
• 1/2 tsp seasoning salt
• 1/4 tsp salt
• 1 tsp Worcestershire sauce

For Toppings

• Small squares of your favorite cheese
• I used thin sliced cheese, cut in quarters, and two per muffin cup.
• Lettuce
• Ketchup
• Mustard
• Pickles

Instructions

• Preheat oven to 350 degrees. Add Chebe mix and 1/3 cup of shredded cheddar cheese to food processor. Pulse 5-6 times to further break down the shreds of cheese and incorporate into the mix. 
• Next, add the 2 tbsp of oil, and pulse until fully blended. Add eggs and repeat. 
• Lastly, stream the 3 tsbp of water into the dough while the food processor is on. It should come together in a small ball of dough. There will likely be residual mix in the bottom of the food processor bowl. 
• Dump the dough out onto a flat surface, and sprinkle any remaining powder mix on top and incorporate into dough. Knead until a soft but firm ball of dough is reached. Set aside and cover with plastic wrap to prevent drying out. 
• Meawhile, prepare the filling. Dice onions into small pieces, and cook in a hot skillet with the ground beef. (I use ground sirloin.) 
• Season meat with spices and gluten free Worcestershire sauce. (In the United States, Lea and Perrins contains no gluten.) Set aside. (Some other recipes add ketchup to the mix, the create a sauce. I have not done so, but you can try it if you like!) 
• Grab the ball of dough and portion it into 12 equal pieces. (I used my scale and they weighed approx. 35 grams each.) I used a tortilla press, lined with plastic (parchment works too) to press the dough balls into uniform circles. I then sprinkled mine with a bit of sesame seeds (completely optional).(Depending on the non-stick nature of your muffin tin, you may want to spray the wells with a bit of vegetable oil.) 
• Then I pressed the circle of dough, seeds down, into the muffin tin. Use fingers to firmly press the dough evenly into the muffin well. 
• Fill each muffin cup with cooked beef. Feel free to overfill and press down, as the beef will settle while cooking. Bake in oven for 25 minutes. 
• After 25 minutes, remove from oven, and top each cheeseburger muffin cup with two thin sliced squares of cheese. Return to oven for 2-3 minutes to melt cheese. 
• Remove from oven and top with desired condiments, such as ketchup and mustard, lettuce or pickles. Best served hot. Should they cool, they can be rewarmed in the microwave. 

**This post was sponsored by Chebe. They compensated me for my time and energy. However, all thoughts and opinions are my own. This post also includes Amazon Affiliate Links for products you may find helpful in making this recipe.

The post Gluten Free Cheeseburger Muffin Cups appeared first on MI Gluten Free Gal.