Reduced fat crescent roll dough
4 oz, 4 rolls
Uncooked 93% lean ground beef
⅛ tsp, chipotle-variety
¼ cup(s), or sweet pickle(s), round slices
- Preheat oven to 400ºF.
- Unroll dough and form into a ball. On a lightly floured surface, roll dough into a thin sheet. Cut ten 2 ½-inch circles of dough, collecting scraps and rolling out dough again as needed. Place circles on a nonstick baking sheet and sprinkle with salt; bake until golden, about 8 minutes. Remove from pan; cool on wire rack. Slice each roll in half to make ten tops and ten bottoms.
- Meanwhile, prepare sliders. In a medium mixing bowl, combine salt, paprika and garlic powder. Add beef and gently knead; divide into 10 portions. Flatten each portion into a 2 1/2-inch patty, about 1/2-inch thick.
- Coat a large stovetop grill pan with cooking spray; heat over medium heat. Arrange burgers on pan making sure not to crowd them. Cook until well-browned on bottom, about 6 to 8 minutes. Flip and cook until meat is cooked through, about 4 minutes.
- To serve, in a small bowl, stir together ketchup and chile powder. Sandwich each burger between a roll, spread with 1 1/2 teaspoons ketchup and topped with pickles. Yields 1 slider per serving.