1 can crescent rolls
1 pound ground beef
1/4 cup finely chopped onion, OR 1 teaspoon onion powder
1/3 cup chopped dill pickle slices
2 tablespoons ketchup
1 teaspoon prepared mustard
2 tablespoons flour
2 tablespoons dill pickle juice
2 tablespoons milk
2 cups shredded American cheese, divided

1 can crescent rolls 1 pound ground beef 1/4 cup finely chopped onion, OR 1 teaspoon onion powder 1/3 cup chopped dill pickle slices 2 tablespoons ketchup 1 teaspoon prepared mustard 2 tablespoons flour 2 tablespoons dill pickle juice 2 tablespoons milk 2 cup s shredded American cheese, divided

Preheat oven to 375°.

Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan.

Cook ground beef in a skillet until browned. Drain well.

Stir in onion, chopped pickle, ketchup and mustard.

Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.

Remove from heat and add 1 cup of shredded cheese.

Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.

Remove from oven and top with remaining cup of cheese. Let stand until cheese melts.

Garnish with extra ketchup, mustard and pickle slices.