Broccoli Beef Pie

Main Dish

Adapted from a recipe found in a book called "Rancho Viejo Junior's Recipe Round Up" credited to Marianne Richetts. This is a very filling 6 servings with perhaps 90 minutes to prepare and cook. I should start a category between "appetizer and "breakfast" for "bachelor chow". This item would be perfect for it.

Ingredients/Shopping List
• 1 lb ground beef
• 1 (10 ounce) package frozen chopped broccoli florets, cooked and well-drained
• 1 (3 ounce) package cream cheese, softened
• 4 ounces monterey jack cheese
• 2 (8 count) packages refrigerated crescent dinner rolls
• 1 egg, beaten
• 2 tablespoons all-purpose flour
• 3/4 teaspoon garlic salt
• 1 ¼ cups milk
• ¼ cup chopped onions
• pepper, to taste
• additional milk

Directions

Brown ground beef and onions. Drain thoroughly.

Stir in flour, salt, garlic salt and pepper. Add milk and cream cheese. Cook, stirring often until mixture is thickened and smooth.

Add moderate amount of hot mixture to beaten egg. Return to mixture in skillet. Cook over medium-heat for 1 to 2 minutes or until thick. Stir continuously.

Drain the proccoli and pat dry with towel. Stir broccoli into mixture.

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.

Repeat process for second package of crescent rolls keeping dough separated from first sheet.

Spoon meat mixture into shell.

Cut monterey jack cheese in slices; arrange to cover meat mixture. Place second sheet of dough atop filling. Trim and seal edges with fork. Slit dough before baking (to let out steam).

Brush top of pie with a little extra milk.

Bake 40 minutes in 350°F oven. Cover with foil after 20 minutes if crust is browning too quickly. Cool for 10 minutes before serving.