Clean and dice your potatoes and carrot (a fairly small dice). Get a well-salted pot of water to boil.

Clean and dice all of your vegetables and garlic, keeping the onion and serrano pepper separate.

Add your carrots and potatoes once your water comes to a rolling boil. Let them boil for 8 to 10 minutes; when they are finished, strain the water, cool them in a colander, and let them dry a little on a plated napkin.

In a large skillet, add Olive Oil over medium heat. Let it warm, and then add your onions and pepper. Let them soften.

Add in your diced vegetable and garlic. Saute them for approximately 5 minutes, adding salt and pepper to taste.

Add the potatoes and carrots and then the thyme and Italian parsley. The potatoes and carrots should get a little crisp on the outside. (add more olive oil if needed).

Once your vegetables are at the desired texture, place them on a plate with a napkin. (This will soak up moisture so that your crust doesn’t become too soggy) Then place 2 pats of butter to melt into the vegetables.

Add ground beef to the skillet, only slightly cooking it. Once it is medium-rare-ish, you want to put it on the napkin next to your vegetables.

Open your can of crescent rolls. Spread each on a greased cookie sheet and fill with a bit of the vegetable and some meat. Make sure not to spread them too thinly.

Wrap and pinch the dough so that it envelops the filling

Place them in a 375-degree Fahrenheit preheated oven to cook for 12 to 14 minutes.

Serve with dipping sauce.