Ingredients:

• 1 – 1 1/2 lb ground beef
• 1 medium onion, diced
• 1 teaspoon garlic, minced
• 1 (14.5 oz) can petite diced tomatoes
• 1 1/4 cup barbecue sauce (I used Sweet Baby Ray’s Honey Barbecue)
•  1 cup sharp cheddar cheese, shredded and divided
• 1/2 cup Claussen dill pickles, diced (Do not use heat processed dill pickles!)
• 2 small rolls (4-5) crescent rolls, each
• extra barbecue sauce and green onions for garnish

Directions:

1. Prepare a pan with 8″x 8″ pan with non-stick spray. Heat oven to 350 degrees.
2. Brown ground beef, onion, and garlic in skillet over medium heat breaking it up as you go into small pieces. Once meat is cooked through drain any grease from the pan.
3. Add tomatoes, barbecue sauce, 1/2 cup cheddar cheese, and pickles to pan. Stir well and cook to warmed through.  Liquid should be mostly evaporated and thick.
4. Open one can of crescent rolls and press them into the bottom of the prepared pan sealing the seams with your fingers.
5. Pour the ground beef mix into the pan. Spread around the pan. Cover the top with the second can of crescent rolls pressing to seal.
6. Spray a piece of aluminum foil with non-stick spray and cover dish with non-stick side down. Bake about 20 minutes in oven. Remove pan, uncover, sprinkle remaining 1/2 cup of cheese (if desired) and return to oven for 10-15 minutes until cheese melts. Watch bottom crust that it does not burn!
7. Remove from oven and allow to sit for 5 minutes before cutting. Drizzle with barbecue sauce if desired.