My grandfather made this every spring when the whole family came over and it only takes 4 ingredients to make a deliciously hearty dinner.

Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil for easy cleanup, and lightly spray the foil with nonstick cooking spray or brush with a thin layer of oil so the rolls don’t stick.

In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spatula, until it is fully browned and no pink remains, about 6–8 minutes. If there is excess grease, carefully drain it off into a heat-safe container.

Sprinkle the dry onion soup mix over the cooked beef. Stir well until the seasoning is evenly distributed and the beef is coated. Let the mixture cook for another 1–2 minutes so the flavors bloom, then remove the pan from the heat and let the beef cool for 3–5 minutes so it’s easier to handle and doesn’t melt the dough too quickly.

Open the crescent roll cans and gently unroll the dough onto a clean work surface. Separate along the perforated lines into individual triangles. If any triangles tear, just pinch the dough back together with your fingers.

Sprinkle a small amount of shredded cheddar cheese (about 1 tablespoon) onto the wide end of each crescent triangle. Spoon a heaping tablespoon of the seasoned beef mixture on top of the cheese at the wide end, dividing the beef evenly among all the triangles. Top the beef with another pinch of cheddar if you like extra cheesy centers.

Starting at the wide end, gently roll each triangle up over the beef and cheese, tucking in any loose filling as you go. Place each roll-up seam-side down on the foil-lined baking sheet, spacing them slightly apart so they have room to puff and brown.

Once all the roll-ups are assembled, sprinkle any remaining cheddar cheese lightly over the tops for a golden, cheesy finish. This gives you that gooey melted cheese peeking out in the finished rolls.

Bake in the preheated oven for 12–15 minutes, or until the crescent dough is puffed and deep golden brown on top and around the edges, and the cheese is melted and bubbly. If your oven has hot spots, rotate the baking sheet halfway through baking for even browning.

Remove the baking sheet from the oven and let the roll-ups rest on the pan for about 5 minutes. This helps the cheese set a bit and keeps the filling from spilling out when you bite into them. Transfer to a serving platter or serve straight from the foil-lined pan for a casual family-style dinner.