lb ground beef, cooked and drained

1/3

cup ranch dressing

slices cooked bacon, chopped

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

dill pickle slices (chips)

slices American cheese, cut in half

teaspoons sesame seed

Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In small bowl, mix cooked beef, ranch dressing and bacon.

Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.

Spoon beef mixture on the half of each rectangle closest to center of ring; top each with 2 pickle slices and 1 piece of cheese.

Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Gently separate dough perforations on top until filling peeks through. Brush dough lightly with water; sprinkle with sesame seed. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

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