1 lb. ground beef
1 (4 oz.) pkg. or 1 c. shredded low moisture mozzarella cheese
1/2 c. onion, chopped
1/2 c. sour cream
1/4 tsp. salt
1/4 tsp. pepper
1 (9 oz.) pkg. frozen chopped broccoli, thawed & drained
2 (8 oz.) cans crescent dinner rolls
1 egg, beaten
Poppy seeds, if desired
1/2 c. cooked rice, if desired

Heat oven to 375 degrees. Brown meat; drain well. Stir in mozzarella, onion, sour cream, salt, pepper and broccoli (and rice). Simmer 10 minutes. Separate dough into 4 rectangles pressing the perforations to seal. Overlap long sides of rectangles 1/2 inch; firmly press to seal.

On an ungreased cookie sheet press or roll into a 13 x 7 inch rectangle. Spoon the meat mixture into the center of the dough. Bring the long edges to the center of the filling, slightly overlapping; pinch the edges and ends to seal. Repeat with the remaining rectangles. Brush with the beaten egg and sprinkle with poppy seeds. Bake at 375 degrees for 18-22 minutes or until a deep golden brown. Yields 6-8 servings. Can be frozen for later use. Eat hot or cold.