1 lb. ground beef
4 oz. (1 c.) low moisture, part skim, shredded Mozzarella cheese
1/4 c. chopped onion
1/2 c. sour cream
1/4 tsp. salt
1/4 tsp. pepper
9 oz. pkg. frozen chopped broccoli: thawed and drained well
2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner rolls
1 egg, beaten

Heat oven to 375 degrees. Filling: brown meat and drain well. Stir in Mozzarella, onion, sour cream, salt, pepper and broccoli. Simmer 10 minutes.

Dough: Separate 1 package of dough into 4 rectangles. Press perforations together to seal. Then overlap long sides of 2 rectangles by 1/2 inch. Press to seal. On a ungreased cookie sheet press or roll into a 13 x 7 inch rectangle. Spoon meat filling into the center of the dough. Bring long edges to center of filling, slightly overlapping. Pinch edges and ends to seal. Repeat with remaining rectangles. Brush with beaten egg. Bake for 18 to 22 minutes or until deep golden brown. Serves 6 to 8.

To reduce fat content, use low moisture, low fat Mozzarella cheese and replace the sour cream with 1/2 cup plain fat free or low fat yogurt.