My expectations weren’t high when we tried this for the first time, but it was ‘try-something-new-for-dinner-night’ at our house, and this is what we tried. I liked it enough to keep the recipe around.
1 (8 oz.) can refrigerated crescent dinner rolls
8 oz. thinly sliced cooked roast beef (from deli)
1 Tbsp. purchased Italian salad dressing
4 to 6 oz. shredded mozzarella cheese
2 Tbsp. olive oil
1 c. coarsely chopped or thinly sliced green bell pepper
1 c. coarsely chopped or thinly sliced onion
½ tsp. beef flavor instant bouillon
1. Preheat oven to 375°. Unroll dough in ungreased 13 X 9 inch pan. Press over bottom and ½ inch up the sides. Firmly press perforations to seal. Wrap beef tightly in foil. Place both crescent dough and beef in oven. Bake for 10 minutes or until crust is light golden brown.
2. Arrange warm beef over partially baked crust. Brush with salad dressing. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.
3. Meanwhile, heat oil in medium skillet over medium heat until hot. Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or until vegetables are tender; stirring frequently. Spoon cooked vegetables over melted cheese.
Yield: 6 servings