1/4 c. chopped onion
1 1/2 lg. bags frozen broccoli, cooked & well drained
2 tbsp. flour
3/4 tsp. salt
1/4 tsp. garlic salt
1 1/4 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 beaten egg
2 pkg. refrigerated Pillsbury crescent rolls
4 oz. Monterey Jack cheese

In skillet, saute onion. Stir in flour, salt and garlic salt. Add milk and cream cheese; cook and stir until mixture is thickened and smooth. Add a moderate amount of hot mixture to beaten egg. Return to mixture in skillet. Cook and stir over medium heat for 1-2 minutes or until thick. Stir in well drained broccoli. Unroll 1 package of crescent rolls.

On floured surface, place the 4 sections of dough together to form an approximately 12 x 7 inch rectangle. Seal edges and perforations together. Roll to a 12 inch square and fit onto 9 inch pie plate. Spoon mixture into shell. Cut cheese into slices and arrange on top of mixture. Roll second package of crescent rolls to 12 inch squares as before. Place on top of filling. Trim and seal edges with a fork. Cut slits for escape of steam. Brush top with a little milk.

Bake at 350 degrees for 40 minutes. If pastry browns too quickly, cover with foil the last 20 minutes. Let stand 8-10 minutes before serving. Makes 6 servings.