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Ground "Beef" Wellington - Modified from Kate
1 pkg. crescent rolls (or 1/2 batch of Kate's crescent roll dough)
1 lb. ground turkey (or beef)
1 tsp. each: salt, pepper, garlic powder and Italian seasoning
1 lb. mushrooms, diced
1/2 onion, diced
3 garlic cloves, minced
2 C fresh spinach (torn/cut into small pieces)
1/2 tsp. rosemary, dried
1 egg, beaten (optional)
Chop and dice onions and mushrooms (it's easier to do this now then after they are cooked, ... I learned after leaving them whole for cooking). Place in a pan and allow to cook for about 5-7 minutes with the garlic.
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Stir in spinach and rosemary and cook until spinach is wilted and all the water is boiled away.
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Meanwhile, combine ground turkey and spices and mix together to combine. Even though I HATE touching raw meat, I mixed this with my hands....
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Then, shape into a 12-inch log.
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Roll out the crescent roll into a rectangle and then spread diced veggie mix on the dough.
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Place the turkey roll over the veggies.
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Push the veggies up over the meat and wrap the meat in the dough.
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Put the dish on a greased cookie sheet and bake in the oven at 350 for 1-1.5 hours. After about 20 minutes, place tinfoil over the loaf to avoid the dough burning.
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Allow dish to sit for 20 minutes before cutting.
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This dish was really easy to make and quite tasty. Next time, I am going to spread some spicy brown mustard over the meat before wrapping to add some extra flavor.
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