Cheesesteak Crescent Braid
A buttery crescent braid filled with thinly sliced steak, peppers, onions, and white American cheese.
Servings: 6
Ingredients
- 6 frozen, thinly sliced sandwich steaks, cut into slices (I use Steak-Uums)
- 1 tablespoon butter
- 1/2 medium onion, sliced
- 1/2 green bell pepper, sliced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 1 (8-ounce) can crescent roll sheet
- 4 slices white American cheese
- 1 large egg, beaten
Instructions
- Heat a nonstick pan over medium-high heat. Add steak and cook and stir until no longer pink. Remove from pan and set aside on a paper towel-lined plate. Discard grease in pan.
- Add butter to the pan and cook onion and green pepper until softened. Add in Worcestershire sauce and garlic powder.
- Transfer onion and peppers to the paper towel-lined plate with the steak.Season meat and onion and green pepper to taste with salt and pepper. Let cool.
- Preheat oven to 350 degrees.
- Unroll crescent dough on a lighlty greased baking sheet or a baking sheet lined with parchment paper.
- Stretch the dough into rectangle that is about 8 inches wide.
- Place a 3-inch stirp of meat, onions, and peppers down the center of the dough.
- Lay the cheese slices over the meat mixture.
- Make cuts just to the edge of the filling on the long sides of the dough about 1 inch apart.
- Fold strips at an angle, alternating from side to side. Brush dough with the egg.
- Bake for 16 to 22 minutes, or until golden brown.
Notes
No need to thaw the steak before cooking.
Nutrition
Calories: 305kcal