Mozzarella `n’ Steak Crescent Loaf
1 pound thinly sliced sandwich steaks (beef round)
2 tablespoons butter
1/2 cup chopped yellow onion
large 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
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