1 lb ground beef (or ground turkey)
1 10-oz pkg of frozen chopped broccoli, thawed and drained
- (OR about 2 giant florets of broccoli, steamed in microwave and chopped coarsely)
1 small onion, chopped
1 cup shredded Jack cheese, and more if you're like me
1/2 cup sour cream
salt and pepper to taste
2 8-oz cans Pillsbury Crescent dough
1 beaten egg or about 1 T eggbeaters
1. Preheat oven to 375
2. Brown the meat, drain. Add onion, broccoli, 1 cup cheese and sour cream. Simmer for about 10 minutes and salt/pepper to taste.
3. Open the dough cans and separate and arrange each one into a long skinny rectangle, pressed or rolled so that seams are sealed. Do this for each can so you have two long rectangles. Lay them on a foil or parchment-covered cookie sheet.
4. Spoon half the meat mixture into a 3-inch wide strip down the center of each loaf. Optional: sprinkle some more cheese on top. Bring the long edges up over the filling, overlapping the edges slightly. Pinch to seal and tuck the ends under. Brush with egg and dust with poppy seed.
5. Bake for 20-22 minutes.
Number Of Servings: 8 (I cut them in 4ths or 6ths) but can cut smaller for potluck or buffet
Preparation Time: 40 minutes
Be warned that when you put them together they will look like a disaster and you may think you did it wrong. But when they cook up the dough puffs up and the egg brush turns all golden and shiny and you will feel like a culinary genius. Makes good microwavable leftovers, too. The filling can also be used by itself over noodles or rice. Enjoy!