Working for the Beef Producers o

1	lb. lean ground beef
2	packages refrigerated crescent rolls (8 rolls each package)
1	cup finely chopped mushrooms
1/4	cup chopped green onions
2	Tbsp. olive oil
2	Tbsp. red wine
1/2	tsp. thyme
1/4	tsp. dry mustard
1/4	cup sour cream

Beef & Mushroom Crescent Rolls

Preheat oven to 375°F (or as directed on crescent roll packages).
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, or until no longer pink, breaking up into crumbles. Remove beef with slotted spoon. Drain drippings from skillet.
Add olive oil to skillet and saute mushrooms and onions, over medium heat, for 2 minutes. Add wine, thyme and dry mustard; simmer an additional 2 minutes. Add cooked ground beef to skillet and stir in sour cream.
On a lightly greased baking pan, unwrap crescent rolls. Add approximately 2 Tbsp. of beef mixture to widest end of dough and roll as directed on packages.
Bake at 375°F for 8 to 10 minutes, or until rolls are golden brown.

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