Beef-Broccoli Pie

Name: Beef-Broccoli Pie
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

12 ingredients

4 steps

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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