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

Heat oven to 375 degrees. In medium skillet, brown meat and drain. 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 a 7x13 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 18-22 minutes or until golden brown. 6-8 servings.