Ingredients
1 pound ground beef1/2 cup chopped onion3 cups frozen chopped broccoli1 cup shredded part-skim mozzarella cheese1/2 cup sour cream1/4 teaspoon salt1/4 teaspoon pepper2 tubes (8 ounces each) refrigerated crescent rolls
Preparation
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through.
Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half the beef mixture lengthwise down center of rectangle.
On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat.
Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.
