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   Author  Topic: Cheese Steak Crescent Braid  (Read 1216 times)
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Cheese Steak Crescent Braid  
« on: Apr 10th, 2003, 6:43pm »
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Cheese Steak Crescent Braid  
   
 
4 portions frozen thinly sliced sandwich steaks (like Steak-ums) cut crosswise into ½ inch wide strips  
 
2 Tablespoons butter  
 
½ cup chopped onion  
 
1 green pepper, sliced in thin strips  
 
¼ teaspoon salt  
 
1/8-teaspoon pepper  
 
2 cans crescent rolls  
 
4 ounces shredded mozzarella  
 
1 egg, beaten  
 
   
 
Heat oven to 350 degrees.  In large skilled over medium-high heat, stir-fry steaks until no longer pink; remove from skillet.  In same pan, sauté green peppers and onions until crisp-tender, about 5 minutes. Return cooked steak to skillet and season with salt and pepper.  
 
Unroll one can of dough into two long rectangles on greased cookie sheet. Overlap long sides to form 13x7 inch rectangle. Firmly press perforations and edges to seal.  Spoon half of meat mixture in a two-inch wide strip down the middle of the dough. Sprinkle half of cheese over filling. Make cuts 1” apart on each side or rectangle just to edges of filling. To give a breaded appearance, fold strips at an angle over filling alternating side to side.  Fold ends of braid under to seal.  Repeat with second can of dough on another cookie sheet.  Brush braids with beaten egg.  
 
Bake at 350 degrees for 16 to 22 minutes or till golden brown.  Cool slightly and slice. Slice each into three pieces to serve as a sandwich or smaller strips as a hearty appetizer.  
 
   
 
This is a recipe from one of those little Pillsbury books.  
 
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