The first recipe, Broccoli Beef Wellington, is definitely one that is worthy of serving to dinner guests, and it’s really not that hard to prepare. These pastries not only make a beautiful presentation, they taste truly delicious as well. And yes, you will get filled up on a couple of these slices! This one is a definite five-star entrée.
The second recipe, Crescent Cabbage and Beef Bundles, is another five-star dish. I especially liked these because of the heavenly horseradish dipping sauce, though my husband found the sauce to be a bit overpowering. With or without the accompanying sauce, these little bundles are scrumptious! And what a great way to get your kids to eat cabbage – my daughter went back for seconds! After writing this, I can’t wait to have these again!
Try these out and let me know how you like them. Be sure to check back next week for Part II featuring two more great crescent recipes, Cannelloni Crescents and Crescent Burritos.
Have a good week and good eating!
Allison
Broccoli Beef Wellington
Makes 8 servings
Ingredients:
1 lb. ground beef
½ cup chopped onion
1 (10-oz.) pkg. frozen chopped broccoli, thawed, drained
½ cup sour cream
¼ tsp. salt
¼ tsp. pepper
4 oz. (1 cup) shredded mozzarella cheese
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg, beaten
Poppy seed, if desired
Preparation:
Heat oven to 375°F. Spray a cookie sheet with nonstick cooking spray. In a medium skillet over medium-high heat, cook ground beef and onion until beef is thoroughly cooked, stirring frequently. Drain well. Add broccoli, sour cream, salt and pepper; mix well. Reduce heat; simmer 10 minutes. Add cheese and mix well. Unroll one can of dough into 2 long rectangles. Place rectangles on one end of sprayed cookie sheet with long sides overlapping ½ inch. Firmly press perforations and edges to seal. Press or roll to form 13x7-inch rectangle. Spoon half of beef mixture in 3-inch strip lengthwise down center of dough rectangle to within ¼ inch of each end. Bring long sides of dough rectangle over beef mixture, overlapping edges slightly; pinch edge and ends to seal. Repeat with remaining can of dough and remaining half of beef mixture on other end of cookie sheet. Brush both rectangles with beaten egg. Sprinkle each with poppy seed. Bake at 375°F for 18-22 minutes or until deep golden brown.
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