Description
A fun and easy way to enjoy the flavors of a Philly cheesesteak in a cheesy, warm braid.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 green pepper (seeded and sliced)
- 1/2 sweet onion (sliced)
- 1 8-ounce package refrigerated crescent rolls
- 1/2 pound good quality deli roast beef (about 8 slices)
- 1/8 teaspoon garlic powder
- 4 slices provolone
- 1 large egg
- 1 teaspoon water
- Pinch of dried oregano (optional)
Instructions
- Preheat oven to 375°F.
- Line a large baking sheet with a silicone liner or parchment paper and set aside.
- Heat oil in a large skillet over medium heat.
- Add peppers and onions and cook until slightly tender, about 5-7 minutes.
- Roll out crescent rolls and press down to seal perforated edges.
- Roll out dough making an 8×12 inch rectangle. If sticky, dust with flour.
- Place dough on baking sheet.
- Cut 1-inch slits 1 inch apart on both long sides of dough.
- Place slices of roast beef flat in the center of dough between slits.
- Top with cooked peppers and onions.
- Sprinkle garlic powder on top.
- Top with slices provolone cheese.
- Cross strips over filling and gently press edges together to seal.
- Mix egg and water in a small bowl and brush mixture on top of dough.
- Lightly sprinkle with a little garlic powder and oregano.
- Bake for about 20 minutes until dough is golden brown and cheese is melted.
- Cool slightly before cutting into slices.
Notes
Serve warm with ketchup, hot pepper sauce, or extra provolone on the side. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg