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 with a dry towel 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.