Philly Cheesesteak Crescent Braid

• Meat

  • 1/2 lb Deli roast beef, good quality

• Produce

  • 1/8 tsp Garlic powder
  • 1 Green pepper
  • 1 Pinch Oregano, dried
  • 1/2 Sweet onion

• Refrigerated

  • 1 Egg, large

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 (8 ounce package Crescent rolls, refrigerated

• Dairy

  • 4 slices Provolone

• Liquids

  • 1 tsp Water

Found on motherthyme.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 green pepper, seeded and sliced
• ½ sweet onion, sliced
• 1 (8 ounce) package refrigerated crescent rolls
• ½ pound good quality deli roast beef (about 8 slices)
• ⅛ teaspoon garlic powder
• 4 slices provolone
• 1 large egg
• 1 teaspoon water
• Pinch of dried oregano, optional

Directions

• Preheat oven to 375 degrees.
• 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.
• Meanwhile, roll out crescent rolls and pressing down with fingers seal perforated edges.
• Roll out dough making about an 8x12 inch rectangle. If dough is a little 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 filing and gently press edges together to seal.
• In a small bowl mix egg and water 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.