My sister and I were always delighted when my mom made colossal cheeseburger for dinner. I don’t know where the recipe came from, but it was a mixture of ground beef, onions, cheese, tomato sauce and chili powder encased in Pillsbury croissant dough. This is my version, using lamb instead of ground beef. By all means use those cardboard cylindrical packages of croissant dough from the grocery store, but a nice camembert will take it to the next level. —clintonhillbilly
garlic cloves, minced
herbs de Provence
packages ready made croissant dough
In This Recipe
Caramelize onions by sautéing in olive oil over medium low heat for about 30 minutes.
Add shredded cabbage to onions, sprinkle with salt, and mix together. Add just a little water or wine to prevent sticking, and cover and cook for ten minutes, until cabbage is soft.
In another skillet, heat remaining olive oil with garlic until fragrant, and add lamb. As the lamb browns, stir in herbs de Provence, ketchup, and a splash of red wine. When the lamb is browned, season with salt and pepper and then combine with cabbage and onions.
On a greased or parchment-lined round pan, lay croissant dough pieces overlapping with the narrow ends point out in a circle shape, like rays of the sun (see picture).
Fill in the circle with more croissant dough, and press or pinch the edges of the pieces together. Brush the dough with the dijon.
Mound the lamb, cabbage and onion mixture in the center of the circle. Lay camembert slices across the top and against the sides of the filling, then pull each narrow point to the center to encase the filling in dough, pinching the pieces together at the top and around the sides.
Beat the egg with a little water to make an egg wash, and brush the dough with it.
Bake according to instructions on the croissant dough packages until golden brown.