- 1 pound ground beef
- 1 (9 ounce) package frozen cut broccoli, thawed and drained
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped onion
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 egg, beaten
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease.
- Stir broccoli, mozzarella cheese, onion, sour cream, salt, and black pepper into ground beef. Bring mixture to a boil, reduce heat to low, and simmer for 10 minutes.
- Divide each package of crescent rolls in half to make 4 squares; press perforations to seal each piece into a solid sheet of dough. Place dough squares onto an ungreased baking sheet and gently form each piece into a rectangle. Spoon 1/4 of meat mixture into the center of each rectangle, bring 2 opposite long edges together in the center, and overlap. Pinch edges of dough to seal into filled packets. Brush with beaten egg.
- Bake until packets are deep golden brown and the filling is hot, 18 to 22 minutes.