Recipe ingredients and directions:
serves 6-8
1 lb ground beef
9 oz pkg. cut broccoli, thawed and drained
1 cup mozzarella
1/2 cup chopped onion
1/2 cup dairy sour cream
1/4 tsp salt
1/4 tsp pepper
2 (8oz) cans pullsbury crescent dinner rolls
1 egg, beaten
Poppy seeds (optional)
Heat oven to 375 F. In med skillet brown mean; drain well. Add
broccoli, cheese, onion, sour cream, salt and pepper; mix well.
Simmer 10 minutes Separate dough into 4 long rectangles. On
ungreased cookie sheet, overlap long sides of 2 rectangles 1/2";
firmly press edges an perforations to seal. Press or roll to form
13×7" rectangle. Spoon 1/2 mixture onto dough lengthwise. Bring
long edges of dough rectangle over filling, overlapping edges
slightly; pinch edge an ends to seal. Repeat with remaining dough.
Brush with egg; sprinkle with poppy seeds. Bake at 375 F. 18 to
22 minutes or till deep golden brown.
Category: Beef Veal Recipes