Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
Brown ground beef in skillet for 3-4 min until partially browned - still some pink.
1 lb lean ground beef
Add bouillon, water, brown sugar, vinegar, Worcestershire and soy sauce. Cook for 3-4 minutes or until all liquid is absorbed. Remove from heat and cool slightly.
1 tsp Better than Bouillon Beef Base, 1/2 cup water, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, 1.5 tbsp Worcestershire sauce, 1.5 tbsp soy sauce
Roll out crescent roll sheet vertically on the baking sheet
1 can crescent roll sheet dough
Spread ¾ of the maid rite meat down the center of crescent rolls. Top with 1 cup of cheese and half the pickles. Squirt mustard and ketchup down the meat as well.
ketchup, mustard
Cut 10 strips on each side of the dough. To braid, lift strips of dough across the mixture to meet in the center. Continue alternating strips to form a braid.
Bake for 20 minutes – until lightly browned.
Remove braid from oven and top the braid with remaining Maid Rite meat mixture. Sprinkle with remaining cheese.
Bake the braid for an additional 10 minutes, or until the cheese has melted and the crescent rolls are golden brown.
Top with remaining pickles
1/3 cup sliced dill pickles