1 lb. ground beef
4 oz. pkg. (1 c.) Kraft 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
Beat egg
Poppy seeds (opt.)

Shredded natural low moisture part skim cheese.

Brown meat; drain well. Stir in mozzarella, onion, sour cream, salt, pepper and broccoli. Simmer 10 minutes.

Separate dough in 4 rectangles, press perforations to seal. Overlap long sides of 2 rectangles 1/2"; firmly press to seal. On ungreased cookie sheet press or roll into 13"x7" rectangle. Spoon meat mixture in center of dough. Bring long edges to center of filling, slightly overlapping, pinch edges and ends to seal. Repeat with remaining triangles. Brush with beaten egg and sprinkle with poppy seeds. Bake at 375 degrees for 18 to 22 minutes or until deep golden brown. 6 to 8 servings.