Posted by: deadmousediaries | September 16, 2012

News from the Path Valley Hotel, Episode #34 – Now Serving: The Big “O”

If you never had one, you are going to love The Big O. Our guests get weak in the knees and start making oooohhhing sounds the moment they walk through the back door of the Path Valley Hotel if that  fabulous aroma is coming from the oven. (Maybe it’ s the anticipation or maybe it because it’s such a rare occurrence that anybody is cooking anything here.) The truth is we are  lucky to have a traveling chef who delights us with her presence and her basket of goodies on the weekends.  When she’s here, something good always comes of it and tonight is one of those nights.

Now that the night-time temps are dipping, her summer spectaculars such as grilled chicken caesar salad and mango martinis are being replaced with heavier fare like potato soup, stuffed mushrooms and tonight’s special, The Big O.  (That’s Big “O” as in OMG that’s orgasmic, which is why this dish is also known as Sex on a Plate.) When you decide to make this at home and need to explain it to your kids (or your mother), it is also shaped like a big circle so display your recipe card with impunity.

If  you like heart-stopping, gall bladder-bursting mixtures of dough, meat and cheese, this one’s for you but beware.  This dish is so satisfying you will have to fight the temptation to follow it with a big nap. The hardest part is delaying your pleasure while it cools enough for that first bite. Exercise a little self-control and you can have leftovers;  your Big O can be refrigerated and reheated to bring a smile to your face again later. It will handle four big appetites or six that are more easily satiated.

You will get  the chance to meet our traveling chef soon in another new episode of News from the Path Valley Hotel. For now, she was happy to share her recipe for your dining pleasure. Enjoy!

The Big O

Preheat oven to 375 degrees

1 pound lean ground beef
two packs of refrigerated crescent rolls
1 cup shredded cheddar cheese
1 packet taco seasoning mix
1/4 large sweet onion, chopped

Brown beef in large skillet
Add onion while cooking
Add two tbsp water
Add seasoning mix
Add cheese
Stir until cheese is melted

On pizza pan or cooking stone,
Flatten crescent rolls and arrange on pan to make a circle with fat ends toward center
Spoon meat mixture onto crescent dough
Fold dough ends over and pinch together
Bake at 375 for 20-25 minutes until dough is toasty
Top with diced tomatoes, shredded lettuce, additional cheese, salsa, sour cream, ranch dressing, etc



  1. Sounds yummy…………topped off with an ice cold brew and it sounds darn near perfect!! LOL

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