Mozzarella ‘n’ Steak Crescent Loaf
1 pound thinly sliced sandwich steaks (beef round)
2 tablespoons butter
1/2 cup chopped yellow onion
1large green pepper, cut in thin strips
1/4 teaspoon salt
1/8 teaspoon pepper
2 8-oz cans refrigerated crescent dinner rolls
1 cup (4 ounces) mozzarella cheese (or shredded Italian-blend cheeses), divided
1 egg, beaten
Preheat oven to 350 F.
Cut steaks crosswise into 1/2-inch wide strips. Stir fry steak strips in butter in a large skillet until no longer pink. Remove from skillet. Add onion and green pepper (with more butter if necessary); sauté until crisp-tender, about 5 minutes. Remove from heat; add steak back to skillet and season with salt and pepper.
Unroll 1 can dough into 2 long rectangles on a cookie sheet. Overlap the center long sides to form a 13- by 7-inch rectangle. Press all perforations and edges to seal dough. Spread half the meat mixture lengthwise down the center of the rectangle in a 2-inch wide strip. Sprinkle 1/2 cup of cheese over mixture. Make cuts one inch apart along each long side of the dough, almost to the meat filling. Fold strips of dough at an angle across the filling, alternating from side to side to form braided effect. Fold ends of braid to seal. Brush top with beaten egg. Repeat procedure with second can of dough and remaining meat filling and cheese.
Bake for 16 to 20 minutes. Cool slightly; remove from cookie sheet. Cool 5 minutes before cutting and serving. May be served with mustard and other condiments.
Makes 2 13-inch loafs