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Broccoli-Beef Wellington You Have To Try

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Broccoli-Beef Wellington

"My Grandmother exceeded this recipe right down to me, and it is a real keeper. What's no longer to love?! It's short, smooth, and tastes so exact!"

Ingredients :

  • 1 pound floor pork
  • 1 (9 ounce) bundle frozen cut broccoli, thawed and tired
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped onion
  • half of cup sour cream
  • 1/four teaspoon salt
  • 1/4 teaspoon floor black pepper
  • 2 (8 ounce) packages refrigerated crescent rolls
  • 1 egg, crushed

Instructions :

Prep : 20M Cook : 4M Ready in : 1H
  • Preheat oven to 375 degrees F (a hundred ninety degrees C).
  • Cook and stir ground pork in a large skillet over medium warmth until browned and crumbly, about 10 mins; drain extra grease.
  • Stir broccoli, mozzarella cheese, onion, bitter cream, salt, and black pepper into floor pork. Bring mixture to a boil, lessen heat to low, and simmer for 10 minutes.
  • Divide each package of crescent rolls in half of to make 4 squares; press perforations to seal each piece right 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 combination into the center of every rectangle, bring 2 opposite long edges collectively inside the middle, and overlap. Pinch edges of dough to seal into stuffed packets. Brush with overwhelmed egg.
  • Bake until packets are deep golden brown and the filling is hot, 18 to 22 minutes.

Notes :

  • Reynolds® Aluminum foil may be used to maintain meals wet, cook it evenly, and make smooth-up less difficult.

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