Schmitty posted 05-18-99
Cheese Steak Crescent Braid
4 portions frozen thinly sliced sandwich steaks cut crosswise into 1/2 inch strips
2 tablespoons butter
1 medium onion chopped (1/2 cup)
1 large green bell pepper cut into strips (1 1/2 cups)
1/4 teaspoon salt
1/8 teaspoon pepper
2 (8 oz.) cans Pillsbury refrigerated crescent dinner rolls
4 ounces (1 cup) shredded Mozzarells Cheese
1 egg beaten (if desired)
Heat oven to 350 degrees.
In large skillet, over medium-high heat, stir fry steaks in butter til no longer pink; remove from skillet. Add onions and green pepper; cook til crisp tender about 5 minutes. Return cooked steak to skillet and stir in salt and pepper.
Unroll 1 can dough into 2 long rectangles on ungreased cookie sheet. Overlap long sides to form 13 X 7 inch rectangle; firmly press perforations and edges to seal. Spoon heaping cup meat mixture in 2 inch wide strip lengthwise down center of rectangle. Sprinkle with 1/2 cup of the cheese over meat.
Make cuts 1 inch apart on each side of the rectangle; fold strips of dough at an angle halfway across filling, alternating from side to side. Fold ends of braid under to seal.
On second ungreased cookie sheet repeat using remaining can of dough, meat mixture and cheese. Brush braids with beaten egg. Bake at 350 degrees for 16 to 22 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool 5 minutes before serving.