1 lb. ground beef
4 oz. pkg. (1 c.) Kraft shredded natural low moisture part-skim mozzarella cheese
1/2 c. chopped onion
1/2 c. dairy sour cream
1/4 tsp. salt
1/4 tsp. pepper
9 oz. pkg. frozen chopped broccoli, thawed & drained
2 (8 oz.) cans Pillsbury Quick crescent dinner rolls
1 beaten egg
Popped seeds if desired

Heat oven to 375 degrees. In medium skillet, brown meat; drain well. Stir in mozzarella, onion, sour cream, salt, pepper and broccoli; simmer 10 minutes. Separate dough into 4 rectangles. Press perforations to seal. Overlap long sides of 2 rectangles 1/2 inch; firmly press to seal.

On ungreased cookie sheet press or roll into a 13 x 7 inch rectangle. Spoon meat mixture in center of dough. Bring long edges to center of filling, slightly over lapping. Pinch edges and ends to seal. Repeat with remaining rectangles. Brush with beaten egg and sprinkle with poppy seeds. Bake at 375 degrees for 18-22 minutes or until deep golden brown.