Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish so the crescent dough doesn’t stick.

Cook Beef: In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a spoon, until it’s fully browned and no pink remains, about 6–8 minutes. Drain off any excess grease carefully. Season the cooked beef with the kosher salt, stirring well to evenly distribute. Taste and adjust the salt if needed, keeping in mind the cheese and dough will add a little extra saltiness.

Bottom Crust: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared glass casserole dish, pinching the seams together to form a solid crust layer.

First Cheese Layer: Sprinkle 1 cup of the shredded cheddar cheese evenly over the bottom dough layer. This creates a cheesy base that melts into the crust.

Add Beef: Spread the warm, seasoned ground beef evenly over the cheese layer, pressing it gently into an even layer so each bite has a good beef-to-crust ratio.

Top Cheese Layer: Top the beef with the remaining 1 cup shredded cheddar cheese, spreading it to the edges so you get that gooey, cheesy pull in every square.

Top Crust: Unroll the second can of crescent roll dough and gently lay it over the cheese layer. Carefully stretch and pinch the seams so it forms a mostly solid top crust, tucking the edges down along the sides if needed.

Bake: Place the dish in the preheated oven and bake for 18–22 minutes, or until the top crescent layer is puffed and a deep golden brown, and you can see the cheese bubbling around the edges.

Rest & Serve: Remove from the oven and let the beef crescent bake rest for about 8–10 minutes. This helps the layers set up so it cuts into neat squares and the filling doesn’t spill out. Using a sharp knife or spatula, cut into 9–12 squares, depending on how big you’d like the portions. Serve warm straight from the glass casserole dish, scooping out each golden, cheesy square.