In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat, leaving behind just enough for flavor.

Add the finely chopped yellow onion to the beef and cook for about 3–4 minutes, until the onion is softened and translucent.

Stir in the minced garlic, Worcestershire sauce, salt, and black pepper. Cook for another minute, then remove from heat and allow the mixture to cool slightly.

On a floured surface, roll out the crescent roll dough into a large rectangle. Pinch any seams together if using crescent roll dough to prevent leaking.

Evenly distribute the beef mixture over the dough, making sure to leave a small border around the edges for sealing.

Sprinkle the shredded cheddar cheese on top of the beef, ensuring even coverage for that gooey, melty goodness.

Starting from the long side, tightly roll the dough into a log shape, then slice it into 10–12 equal rollups.

Place the rollups on a greased baking dish or a parchment-lined sheet, with the spiral side facing up to create a beautiful presentation.

In a small bowl, melt the unsalted butter and stir in the minced garlic. Brush this fragrant garlic butter generously over the tops of each rollup.

Preheat your oven to 375°F (190°C) and bake the rollups for 18–22 minutes or until they are golden brown and bubbly.

Once out of the oven, brush them again with garlic butter and sprinkle with chopped fresh parsley if using for a pop of color.

Let the rollups cool for about 5 minutes before serving to make handling easier and to let the flavors meld.