1/4 C. onion

3/4 lb. lean (90%) ground beef

1/4 C. ketchup

2 tsp. yellow mustard

9 slices American cheese, divided

2 (8 oz.) pkg. crescent rolls

16 dill pickle slices

3 large plum tomatoes

2 C. lettuce

Preheat oven to 375°F.

Chop onion. In frying pan, cook ground beef with onions over medium heat 8-10 minutes or until beef is no longer pink; drain. Add ketchup, mustard and 5 of the cheese slices, cut up; stir until cheese is melted. Remove pan from heat.

Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on a 13-inch round stone with points towards the outside. (There should be a 5-inch diameter opening in the center.) Scoop meat mixture evenly onto widest end of each triangle. Top each scoop with pickle slice. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (filling will not be completely covered.) Bake 20-25 minutes or until deep golden brown.

Remove from oven. Using a crinkle cutter, cut each of the remaining 4 cheese slices into 4 triangles. Arrange cheese triangles over top of ring. Slice tomatoes. Arrange tomato slices around inside center of ring. Slice lettuce into thin strands. Place in center of ring. Serve with additional ketchup and mustard, if desired.