This cheeseburger crescent roll stromboli packs every bit of juicy bbq bacon burger goodness inside a reduced fat crescent roll turnover. While this cheeseburger stromboli isn’t the lowest calorie recipe on my blog, it’s a must try for burger lovers.
Don’t get me wrong, it’s still a lightened up version. Especially when compared to a bbq bacon cheeseburger you’ll find in a restaurant. And if using flaky, buttery crescent rolls as a bun is wrong, I don’t wanna be right.
How to Make the BBQ Bacon Cheeseburger Filling
It doesn’t get much easier than this. You’ll need to fry up some bacon, cook a bit of diced onion and ground beef in the bacon grease, and simmer with sugar free bbq sauce and relish.
You can get creative with your crescent roll stromboli filling. Want a classic cheeseburger stromboli? Swap the bbq sauce for a ketchup and mustard blend. You can even omit the bacon for a lower fat, lower calorie filling going that route.
Or you could even take it in a totally different direction with something like my sloppy joes or the breakfast route with my ground chicken breakfast sausage and eggs or my everything bagel breakfast pizza.
How to Make the Crescent Roll Stromboli (square method)
This is the easiest method, but it is a bit harder to divide into more than four servings. If you want smaller servings, you’ll likely want to use the braid method below.
Important tip for both crescent roll stromboli variations: the crescent roll dough will begin to soften and stick to itself as it gets warm so keep it refrigerated until you’re ready to work with it.
To make the square cheeseburger stromboli, all you need to do is roll out the tube of crescent rolls and press the edges together on one half (see image below).
Make sure there are no cracks or your cheeseburger filling will leak through and create a soggy bottom.
How to Make the Crescent Roll Stromboli (braid method)
This method is great for smaller slices and dividing the stromboli into more servings.
To make it, you’ll need to divide the dough into the 8 triangles and place the shortest side of each back to back. Press these sides together in the center to create a large spine-looking shape (see image below).
After your shape is formed, add the cheeseburger filling (leave about an inch of space between the filling and each end) and fold each triangle over like you’re lacing a shoe. Wrap the first triangle on each end around the outside to seal the ends.
Don’t worry about perfection here. It’ll look more appealing when it bakes.
Final Crescent Roll Stromboli Notes
Crescent rolls, even the reduced fat version, aren’t the lowest calorie option out there. If you wanted a lower calorie dough to wrap your cheeseburger filling in, you could try something like I used in my buffalo chicken empanadas or low calorie pizza crust.
On the flip side, if you’re bonkers about crescent rolls like me I’ll drop a handful of recipes that use them:
- Broccoli Crescent Wrap
- Chicken Pot Pie with Crescent Rolls
- Honey Bacon and Brussels Sprouts Breakfast Pie
- Egg and Chorizo Breakfast Casserole
Okay, that’s all I have for you. If you try this crescent roll stromboli or any of my recipes, I’d love to hear about it. Leave a comment and review or snap a pic and tag me on Instagram. Enjoy!
- 8 oz (raw) Ground Beef (96/4)
- 2 slices Center Cut Bacon, chopped
- 1/4 (75g) Sweet Onion, optional
- 1/4 C (60g) Sugar Free BBQ Sauce, (G Hughes Sweet and Spicy)
- 1 Tbsp (15g) Dill Relish, optional
- 1/4-1/2 C (28-56g) Lite Shredded Cheese (Trader Joe's 3 Cheese Blend)
- 1 tube (8oz) Reduced Fat Crescent Rolls, keep chilled
- Preheat oven to 375F and spray a large baking sheet with nonstick cooking spray. Set aside.
- Chop the bacon into small pieces before adding to a pan over medium-high heat. Dice the onion while the bacon cooks.
- Transfer the cooked bacon to a paper towel to drain and immediately add the onion and ground beef. Cook until no pink remains.
- Add the BBQ sauce and relish, stir, reduce the heat to low, and simmer for a few minutes before removing from the heat. (Your cheeseburger filling should be thick so there's no runoff during baking. If it's too runny, continue to simmer to thicken the mixture.)
- Roll out the dough and press one half together with your fingers. Make sure there are no gaps in the dough. (*Braid instructions in the notes below.*)
- Fill the pressed side with the cheeseburger mixture and top with cheese before folding the other half over the top. Press the edges together to seal. You can use a fork to crimp the edges, though I didn’t find it necessary.
- Bake for 12-15 minutes or until golden brown on the top and cooked on the bottom. Be sure to check the bottom. If the top browns before the bottom cooks, cover the foil to finish cooking.
*For the braid, place the thick ends of the crescent rolls together back to back. Press them together in the center to create a spine-like shape before filling and wrapping.
1 Serving has 8 Smart Points
The braid method requires a bit less cheese to cover the meat than the square method, hence the range. The nutrition info is with 1/4 cup cheese.
If you're doubling the recipe to make two strombolis, the bake time may be extended by a few minutes.
Nutrition Information:Yield: 4 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 300Total Fat: 13gCarbohydrates: 29gProtein: 20g