1 1/4 lb ground beef
1 8 oz. can refrigerated crescent dough sheet
1 yellow onion, chopped
1 egg, lightly beaten
1 C sharp cheddar cheese, grated
1 C mozzarella cheese, grated
1 Tbsp water
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp garlic powder
kosher salt and freshly ground pepper, to taste
black olives, pitted and chopped (optional)
Preheat oven to 375 F degrees. In a large skillet, over medium-high heat, brown ground beef.
Reduce heat to medium-low and drain off fat, leaving 1 tablespoon in the pan.
Place meat in separate dish.
Sauté onions in the same skillet the meat was in, until caramelized and golden in color. 10-12 minutes.
Return beef to skillet and add olives (if using), mustard, Worcestershire sauce, and garlic powder.
Season with salt and pepper and cook an additional 2 minutes.
Transfer mixture to a 9x13 baking dish and stir in mozzarella and cheddar cheese.
Unroll crescent roll dough and roll it out into a large, thin rectangle, that’s large enough to cover your baking dish.
Place on top of beef mixture and use a sharp knife to cut 2 4" slits in it, to allow steam to escape.
Combine beaten egg and 1 Tbsp water and lightly brush mixture over the dough.
Bake for 25-30 minutes, or until golden brown.