BEEF-BROCCOLI WELLINGTON
1 lb. ground beef
1 (9 oz.) pkg. frozen Cut Broccoli, thawed, drained
1 (4 oz.) pkg. (1 cup) shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup dairy sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Dinner Roll dough
1 egg, beaten (for brushing top)
Poppy seed (optional, for garnish)
Heat oven to 375 degrees F.
In medium skillet, brown meat; 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-inch; firmly press edges and perforations to seal. Press or roll to form 13x7-inch rectangle.
Spoon meat mixture in 3-inch strip lengthwise down center of dough. Bring long edges of dough rectangle over filling, overlapping edges slightly; pinch edge and ends to seal. Repeat with remaining rectangles.
Brush with beaten egg; sprinkle with poppy seed.
Bake at 375 degrees F for 18 to 22 minutes or until deep golden brown. Garnish as desired.
Makes 6 to 8 servings
From: Recipelink.com
Source: Recipe booklet: Incredible Crescents, The Pillsbury Company, 1985 |