Ground Beef Broccoli Pie with Crescent Roll Crust


  • 1 lb. ground beef
  • 1 small onion, chopped
  • 2 T. all-purpose flour
  • 1 tsp. salt
  • 1/4 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1 ¼ c. milk
  • 4 oz. cream cheese
  • egg
  • 1 (12 oz.) package frozen chopped broccoli, thawed
  • 1 c. (4 oz.) shredded Monterey Jack cheese
  • 2 packages crescent rolls


  1. Cook broccoli according to package directions; drain well.
  2. In a skillet or saucepan, brown ground beef and onion together over medium high heat; drain.
  3. Reduce heat to medium. Stir in flour, salt, garlic salt, and pepper. Add milk and cream cheese. Cook and stir until the mixture is smooth and slightly thickened.
  4. In a small bowl, lightly beat the egg with a fork. Add about 3 spoonfuls of the hot cream cheese mixture to the beaten egg; whisk with a fork to temper the egg. Pour egg mixture into the skillet.
  5. Cook and stir about 1 to 2 minutes until thickened. Stir in broccoli.
  6. Fit one package of crescent rolls into the bottom of a greased 9-inch pie plate. Pinch seams with your fingers to seal them. Spoon in broccoli mixture and top with shredded Monterey Jack cheese.
  7. Fit the second package of crescent rolls over the broccoli mixture to form the top crust.  Pinch seams with your fingers to seal them.  Brush with a little bit of milk.
  8. Bake at 350℉ for 40 minutes. Let stand 10 minutes before cutting and serving.


Source:  The Kitchen is My Playground