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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Beef-Broccoli Wellington Recipe

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This recipe for Beef-Broccoli Wellington is from Dolly's Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground beef
9 ounce package cut broccoli, thawed and drained
4 ounce package shredded mozarella cheese
1/2 cup onion
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans Pillsbury Crescent Rolls
1 egg, beaten
Directions:
Directions:
Heat oven to 350 degrees. In medium skillet, brown meat. Drain well. Add broccoli, cheese, onion, sour cream, salt and pepper; mix well. Simmer 10 minutes.
Separate dough into 4 long rectangles. On ungreased cookie sheet, overlap long sides of 2 rectangles 1/2 inch; firmly press edges to seal. Press or roll to form 13 x 7 inch rectangle. Spoon meat mixture in 3 inches strip lengthwise down center of dough. Bring long edges of dough rectangle over filling, overlapping edges slightly pinch edge and ends to seal. Repeat with remaining rectangles. Brush with beaten egg. Bake 375 degrees for 18 to 22 minutes.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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