1 lb. ground beef
9 oz. pkg. frozen broccoli cuts, thawed, drained
4 oz. shredded Mozzarella cheese
1/2 c. chopped onion
1/2 c. sour cream
1/4 tsp. salt
1/4 tsp. pepper
2 (8 oz.) cans crescent dinner rolls
1 egg, beaten
Poppy seed, if desired

Heat oven to 375 degrees. In skillet, brown meat, drain well. Add broccoli, cheese, onion, sour cream, salt and pepper. Mix well. Simmer 10 minutes. Separate dough into 4 rectangles. On ungreased cookie sheet, overlap long sides of 2 rectangles by 1/2 inch; firmly press edges and perforations to seal. Press or roll to form 13 x 7 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 for 18 to 22 minutes or until deep golden brown. 6 to 8 servings.