1 lb. ground chuck
1 med. onion, chopped
2 tbsp. flour
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 dinner rolls
Monterey Jack cheese

Brown beef and onion; drain fat. Stir in flour, salt, garlic salt. Add milk and cream cheese. Cook and stir until mixture is thickened and smooth. Add egg and cook over medium heat until thick. Stir in broccoli.

Unroll 1 package of dough and press into pie pan or other baking dish to form a bottom crust. Add meat and broccoli mixture. Cover with sliced or grated Monterey Jack cheese. Make another crust with remaining package of rolls and put on top of meat and cheese. Seal edges thoroughly. Brush top lightly with milk. Bake at 350 degrees for 40 minutes. Let stand 10 minutes before serving.