1 lb. ground beef
9 oz. cut broccoli, thawed and drained
4 oz. shredded low moisture part skim Mozzarella cheese
1/2 c. chopped onion
1/2 c. sour cream
1/4 tsp. salt
1/4 tsp. pepper
2 cans Pillsbury refrigerated quick crescent dinner rolls
1 egg beaten
Poppy seeds

Heat oven to 375 degrees. In medium skillet, brown meat, drain. Add broccoli, cheese, onion, sour cream, salt and pepper; mix well. Simmer 10 minutes. Separate dough into 4 long rectangles. On ungreased cookie sheet, overlap long sides and perforations to seal. Press or roll into form 13 by 7 inch rectangle. Spoon meat mixture in 3 inch strip lengthwise down center of dough. Bring long edges of dough rectangle over filling overlapping edges slightly; pinch edge and ends to seal. Repeat with remaining rectangles. Brush with beaten egg. Sprinkle with poppy seeds. Bake at 375 degrees for 18 to 22 minutes or until deep golden brown. Garnish as desired.

Serves 6 to 8.