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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is one of our family favorites. I love it. Ingredients:
1 lb ground beef |
1/4 cup chopped onion |
2 tablespoons all-purpose flour |
3/4 teaspoon garlic salt |
pepper, to taste |
1 1/4 cups milk |
1 (3 ounce) package cream cheese, softened |
1 egg, beaten |
1 (10 ounce) package frozen chopped broccoli florets, cooked and well-drained |
2 (8 count) packages refrigerated crescent dinner rolls |
4 ounces monterey jack cheese |
additional milk |
Directions:
1. In skillet, brown ground beef and onions; drain off fat. Stir in flour, salt, garlic salt and pepper. Add milk and cream cheese; cook and stir till mixture is thickened and smooth. Add a moderate amount of hot mixture to beaten egg; return to mixture in skillet. Cook and stir over medium-heat for 1 to 2 minutes or until thick. Stir in the well-drained broccoli.
2. Unroll one package of crescent rolls. On floured surface, lay dough down forming a 12 x 7-in rectangle. Seal edges and perforations together. Roll to a 12 inch square and fit into a 9 inch pie dish; trim the edges. Spoon meat mixture into shell.
3. Cut monterey jack cheese in slices; arrange so that it covers the meat mixture. Roll second package of crescent rolls into 12 inch square as before. Place atop filling. Trim and seal edges with fork; cut slits for escape of steam. Brush top of pie with a little extra milk.
4. Bake in 350 degree oven for 40 minute If pastry browns too quickly, cover with foil for the last 20 minutes. Let stand for 10 minutes before serving.
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