Recipe by ChipotleChick
Another response to a request. Sounds delicious though!
Top Review by virgil.myers_12300148
I followed the recipe except that I added the entire package of onion soup mix, glad I did too. It was good but I think that it could have gone with two packages of soup mix and maybe one more egg plus a little extra salt and pepper. Over all it is an easy recipe to follow though I think that if I get a chance to try this again I will use puff pastry instead of the crescent rolls. I had to bake it an extra 20 minutes to get it done but that was a little too long. It looks to me like ~55 minutes of cook time would do. The one thing I would like to try is to get a mushroom puree into it the same as the traditional wellington by Gordon Ramsey. Having had that before I feel it would give the dish that little extra to make it an outstanding dish. Just the same it is a good dish, my wife even liked it. It will server 6 without a problem for two people it means a lot of tasty leftovers.
- 2 lbs ground elk
- 1⁄2 cup breadcrumbs
- 1 teaspoon Worcestershire sauce
- 1⁄2 lb shaved black forest ham
- 1⁄2 package onion soup mix
- 1 egg
- 2 packages Pillsbury Refrigerated Crescent Dinner Rolls
- 2 cups shredded mozzarella cheese
Directions See How It's Made
- Unroll crescent rolls and roll seams together.
- Mix Elk meat, egg, bread crumbs, Worcestershire sauce and onion soup mix and spread over dough.
- Sprinkle the cheese over meat and lay thin slices of ham over the cheese.
- Roll and pinch ends together and put on clay stone (a pizza stone will work).
- Bake at 375 degrees F.
- for 45 min.
- and let stand for 20 minutes.
- Slice and serve.
- Will serve six adults.