When I first spotted this recipe it caught my eye because it looked different. I was a little dissapointed in the ingredients, they looked bland to me, so I made some changes and I'm glad I did, it turned out beautifully. Here is what I did (in addition to what the recipe called for); I mixed to the meat 2/3 a packet of dry onion soup mix along with chuncks of mozzarela cheeze and finely diced mushrooms and about 1/2 tsp of my favorite spice blend. I also put a pinch or two of the spice blend in the mushroom sauce. The onion soup mix added just enough flavor to make this dish stand out. Enjoy!

i just made this today for supper. like most recipes this was more of a starting point me.lol. i am loving this recipe. i tweaked it quite a bit though. i sauted celery,onion, mushrooms and garlic together and added it to the meat instead of the gravy. i also added crumbled bacon, cheddar and parmesan cheese, a handful of breadcrumbs, and about 3 tblsps of dry onion soup mix. then wrapped it like it called and used a egg wash on it. also with the gray i added a tblsp of the dry onion soup mix and a packet of brown gravy mix. we absolutely loved this. the versatility of this recipe is endless. i cant wait to make it again!

I replaced the half and half with cream of mushroom soup it made for a very good gravy to be served with this recipe. All and all this was a very excellent dish and have made it several times with no left overs after my family got to it.

This dish was a hit with my family. It is hard to find a good recipe for ground meat that is different. The only thing that I would change is making individual wellingtons with for each person. (you need more creasent rolls). But everyone loved the dish when I prepared it the way is written.

These turned out to be better than I thought they would be. I didn't find them to be bland at all; in fact I thought both the meat and the sauce were very flavorful. I had more mushrooms in the sauce than it calls for because I didn't know how many mushrooms would equal 1/2 cup. I probably had close to a cup. The meat wasn't dry at all, and in fact was quite moist. The only thing I think I would do differently if I made these again would be to use refrigerated pie crusts instead of the crescent rolls. The rolls were a little soft and I think the pie crust would be more like the crust on authentic Beef Wellington.

I only give this recipe 4 stars because I changed so many things about it. It did sound a bit bland and so many other reviewers had said it was. What I ended up with was DELICIOUS! So here's what I did: 1.) I doubled the meat portion and tripled the mushroom sauce. 2.) In the sauce I also included about 3/4 cup finely chopped onion and 3 tsp. garlic as well as salt to taste. 3.) In the meat I also included 1/2 cup cheese and garlic croutons, crushed. 3 tsp garlic, Italian seasoning, 2 whole eggs (instead of just the egg yolk), 1/2 cup finely chopped onion, and about 3/4 cup chopped fresh mushrooms. 4.) Because I doubled the meat I needed 2 packages of crescents. Instead of the bigger loaves, I made 16 individual ones. They baked for about 25-27 minutes and came out perfectly! Still moist inside and not burnt on the outside. A tip for the crescents - brush with an egg wash and lay them seam side down on the baking sheet. I served this with cheesy garlic mashed red potatoes, green beans, and carrots. It was amazing. Will definitely make again! Thanks for sharing this recipe!

I didn't have all of the ingredients on hand so I had to improvise this to a take on an Italian twist. So I really used the recipe more for quantity guidelines. I added Italian seasoning to the beef and a bit of bread crumbs - mainly cause I had some homemade leftover ones and I wanted to use them up. I also added some parm cheese and mixed Italian cheese to the mixture as well as a few tablespoons of tomato paste. After I covered them in the pastry dough I sprinkled the tops w/ parm cheese again and sprinkled a few italian herbs and a pinch of salt. Instead of the sauce I used Marinara sauce. The end result I wasn't too sure of, but my husband ate two of these and I had planned on us both taking left overs to work, but he couldn't get enough of it. He LOVED it. I will deffinately try this recipe again as written out, but its a great inspiration recipie. I would love to take this Mexican or even Jamacian jerk style, or even Sloppy Joe'ish! Or even just with my faveorite meat loaf, the idea of the indivudual pastry wrap would dress up just about anything! Just tell your family you made Sloppy Joe Wellington, Meat Loaf Wellington, etc.

I made a few alterations such as using more mushrooms as well as Campbell's Golden Mushroom Soup with a can of milk. The dinner got rave reviews from my husband who hails from London. THANKS!

Because we don't eat mushrooms (allergy), I had to change this up a little bit. I sweated finely chopped onions, green chili and garlic, and then added a can of beef gravy. I thought it was a nice, different way to use some ground beef, and the flavor was really good, but my husband said it was just meatloaf in a biscuit. Ah, well, the finer things are often lost on him...

I added a little powdered ranch dressing to the burger they were great.