1 lb. ground beef
1/4 c. chopped onion
2 tbsp. flour (all-purpose)
3/4 tsp. salt
1/4 tsp. garlic salt
1 1/4 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 egg, beaten
1 (10 oz.) pkg. frozen chopped broccoli, cooked & well drained
2 pkgs. refrigerated crescent rolls
4 oz. Monterey Jack cheese
Milk

In skillet, brown beef and onion. Drain off fat. Stir in flour, salt and garlic salt. Add milk and cream cheese; cook and stir until mixture is thick and smooth. Add a moderate amount of hot mixture to beaten egg. Return mixture to skillet. Cook and stir over medium heat, 1 to 2 minutes or until thick. Stir in WELL drained broccoli. Unroll 1 package of rolls.

On floured surface, place 4 sections of dough together, forming a 12 x 7 inch rectangle. (Seal edges and perforations together). Roll to 12 inch square. Fit into 9 inch pie plate. Trim. Spoon meat mixture into shell. Cut cheese in slices, arrange on top of mixture. Roll second package of rolls, as above to 12 inch squares. Place atop filling. Trim and seal edges with fork.

Brush top of pie with a little milk. Bake at 350 degrees for 40 minutes. If pastry browns too fast, cover with foil the last 20 minutes. Let stand 10 minutes before serving.