1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This keeps the bottoms from getting soggy—Mama Lou always said, “No soggy bottoms in my kitchen!”
2. In a skillet over medium heat, cook the ground beef with garlic powder, onion powder, salt, pepper, and Worcestershire sauce until browned and fully cooked, about 7-8 minutes. Drain excess fat. I often let Ouma stir the beef while I prep the dough—it’s our little ritual.
3. Roll out the crescent dough sheet on a clean surface. Gently press the perforations to seal them, creating one large rectangle.
4. Cut the dough into four equal rectangles. On each piece, spread an even layer of the cooked ground beef mixture.
5. Place one slice of cheese over the beef on each rectangle. I like to use sharp cheddar for that punch of flavor Mama Lou loved.
6. Carefully roll up each rectangle, starting from the short side, to enclose the filling completely. Pinch the edges to seal so the cheese doesn’t leak out during baking.
7. Place the rollups seam-side down on the prepared baking sheet.
8. In a small bowl, combine melted butter and minced garlic. Brush this mixture generously over the tops and sides of the rollups. The garlic butter is what makes these rollups sing—Ouma swears it’s the secret to their addictive aroma.
9. Bake in the preheated oven for 15-18 minutes, or until the dough is golden brown and the cheese inside is bubbling.
10. Remove from oven and let cool for 5 minutes before serving. Sprinkle with chopped parsley for a fresh finish if desired.

One thing Mama Lou taught me was patience—letting the rollups rest just a bit keeps the filling from burning your mouth and gives the flavors time to settle.