OK friends…as promised, the much awaited One Dish Wonder! “Ellys”, as my daughter calls them, are in the oven. They can be in yours too, in less than 30 minutes. Simply follow the recipe and steps below. Measurements are not exact, but you can feel your way through them. Promise. Enjoy!
You’ll need:
2 packages of LARGE and flaky crescent roll dough (It takes two triangles per person, to make one Elly).
Enough ground beef or turkey or Boca meatless crumbles to feed your family ( I use 1/2 lb of meat for for two of us or one bag of crumbles for all three)
Whatever veggies are in the fridge – chopped fine ( I usually have broccoli)
1 envelope of onion soup mix
Dijon mustard
In a skillet, cook meat, veggies and 1 envelope of onion soup mix.
Lay two triangles of dough side by side and shmoo them (aka “pinch the slits together) together to make a rectangle.
Shmear mustard on one end.
Place a few big scoops of meat mix on mustard.
Bring end of crescent dough up and over meat mix and pinch the sides to seal it all in (like a big full puffy square).
Bake at 375* until golden brown (about 15 minutes)
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Oh my, we made this tonight and it was really good and so easy. I like to make my own spice mixes, so I found this recipe for the dried onion soup mix. http://www.food.com/recipe/dry-onion-soup-mix-substitute-223023 It is much lower in sodium, and I know what went in it. I’ll make another batch to have on hand for next time.
T decided that not only is the Elly classic really great, but the crescent rolls are a perfect vehicle for many things. I foresee many Ellys in our future!