Crescent-Topped Cheeseburger Casserole

I have made this recipe a few times and it tastes great everytime! Like a cheeseburger in a quick and easy hotdish form... The boys of course dig through and find the pickles first, but still save room for the rest of the hotdish!

Crescent-Topped Cheeseburger Casserole
(recipe found in Pillsbury cookbook)
serves: 6

1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped dill pickles
1/2 cup water
1/2 cup ketchup
1 tablespoon yellow mustard
1/8 teaspoon pepper
1 1/2 cups shredded american cheese
1 can (8 ounces) refrigerated crescent dinner rolls or 1 can (8 ounces) refrigerated flaky dough sheet
1 egg, beaten
1 tablespoon sesame seeds

Heat oven to 375. In a 10 inch nonstick skillet, cook beef and onion over medium high heat 5-7 minutes, stirring freguently, until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper. Spoon beef mixture into ungreased 11x7 (2 quart) glass baking dish. Sprinkle with cheese.

Unroll dough (if using crescent rolls, pinch seams to seal); press into 12x8 inch rectangle. Cut into 6 squares; place on top of cheese. Brush with egg; sprinkle with sesame seeds. Bake 25-30 minutes or until deep golden brown.

I do not own an 11x7 pan - so I went with the 2 quart version and used my round corningware... This worked just as well, but I only ended up using about half of the crescent rolls. It also baked a little faster then the 25 minutes, so it got a little darker then I would have liked it to...