1 lb. ground beef or ground turkey
1 c. shredded Mozzarella cheese
1/2 c. chopped onion
1/2 c. sour cream or yogurt
1/4 tsp. salt
1/4 tsp. pepper
Oregano, as much as you like
9 oz. pkg. frozen chopped broccoli, thawed and drained
2 (8 oz.) cans Pillsbury refrigerator quick crescent dinner rolls
Beaten egg
Poppy seed (optional)

Heat oven to 325 degrees. In skillet, brown meat and drain well. Stir in Mozzarella cheese and onion, sour cream, salt, pepper, broccoli; simmer 10 minutes. Separate dough into 4 rectangles; press perforations to seal. Overlap long sides of 2 rectangles 1/2 inch. Firmly press to seal.

On ungreased cookie sheet, press or roll into a 7x13 inch rectangle. Spoon 1/2 meat mixture in center of dough. Bring long edges to center of filling; slightly overlapping. Pinch edges and ends to seal. Repeat with remaining rectangles. Brush with beaten egg and sprinkle with poppy seeds. Bake at 375 degrees for 18-22 minutes or until deep golden brown. 6-8 servings.