ground beef 'wellington' with fennel

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1/4 cup fennel, chopped
• 1 tablespoon garlic, minced
• 1/2 teaspoon fennel seed
• 1/4 teaspoon crushed red pepper flakes
• 1 eggs
• 1 pound ground beef
• 2 tablespoons dry bread crumbs
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1 (8 ounce) package refrigerated crescent rolls

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• heat the vegetable oil in a skillet over medium heat. stir in the onion, fennel, and garlic. cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. stir in the fennel seed and red pepper flakes, and cook for 1 minute more. meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. add the cooked vegetable mixture, and stir until combined.
• separate the crescent roll dough into two squares. divide the meat mixture among the crescent roll squares, then seal the dough around the meat. place seam-side-down the prepared baking sheet.
• bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees f (71 degrees c) on a kitchen thermometer, about 30 minutes. slice and serve.