Polish Hamburgers

This is a favorite family recipe, and I’ve been having a taste for this for the longest time. Not sure who created the recipe, but Aunt Rita had it listed in our family cookbook. Nate is not a big fan of mushrooms, but because they are blended/pureed so well, he couldn’t even tell. This is now one of Nate’s favorites.

* 1 lb. ground beef/sirloin
* 1 (4 oz.) can mushrooms
* 1/2 C. chopped onions
* 1 C. French’s french fried onions
* 1 can cream of mushroom soup
* 1/2 C. reduced fat sour cream
* 3 cans crescent rolls, refrigerated
* 1 egg, beaten

Brown meat, drain fat, and set aside. In blender, blend mushrooms, onions, french fried onions, cream of mushroom soup, and sour cream. Stir in blender to mix ingredients in between “blenderizing”. Toss soup mixture with hamburger.

Pinch together 2 triangles of crescent rolls to make a square. Place a heaping amount of meat mixture in center of square. Bring up the four corners, pinch sides together, and bring to a point in the center. Pat down and make sure dough is pinched together. It should look like a square pillow filled with meat mixture inside. Brush top of pastry with egg.

Bake on sprayed cookie sheet at 350 for 20-25 minutes or until golden brown.