This is not anything you would find in one of Chef Gordon Ramsay's Kitchens, but when on a tight budget, this is the next best thing!
The lowly Ingredients:
1 tablespoon vegetable oil
1/2 cup diced onion
1/4 cup fennel, chopped
2 Garlic cloves, minced
2 tsp fennel seed
1/4 teaspoon crushed red pepper flakes
2 eggs
1 pound ground beef
2 tablespoons dry bread crumbs
S&P
1 (8 ounce) package refrigerated crescent rolls
Preparing fennel...I have never actually used Fennel, so I had to look up what part to use. It's kind of like celery. You can use the stem, root, seed, and leaves. For this dish, I chopped up the stem and part of the root. It really tastes like black liquorish!...
The pitiful Instructions:
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.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 one egg in a bowl, then mix in the ground beef, bread crumbs, and S&P. Add the cooked vegetable mixture, and stir until combined.
3.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 onto the prepared baking sheet.
Beat the other egg and brush the dough with egg.
4.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 45 minutes. Slice and serve.
