Wednesday, September 3, 2008

Philly Cheese Steak Pizza

This is no gourmet meal by any means, but it is quick, easy and kid friendly. Here is a recipe to use your crescent rolls, cheese, onions and bell peppers that you can get on sale this week.

Philly Cheese Steak Crescent Pizza

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

8 oz thinly sliced cooked roast beef (from deli)

1 tablespoon Italian dressing

1 to 1 1/2 cups shredded mozzarella cheese (4 to 6 oz)

2 tablespoons olive or vegetable oil

1 cup coarsely chopped green bell pepper { I like red better}

1 cup coarsely chopped onions

1/2 teaspoon beef-flavor instant bouillon { I didn't use and it still tasted fine}


1.Heat oven to 375°F.
2. If using crescent rolls: Unroll dough in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides. Firmly press perforations to seal. If using dough sheet: Unroll dough in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides.
3.Wrap beef tightly in foil. Place dough and beef in oven.
4.Bake about 10 minutes or until crust is light golden brown. Arrange warm beef over partially baked crust. Brush with dressing. Sprinkle with cheese.
5.Bake 8 to 10 minutes longer or until edges of crust are golden brown and cheese is melted. Meanwhile, in 8-inch skillet, heat oil over medium heat until hot. Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or until tender. Spoon cooked vegetables over melted cheese
Recipe found at { } - is what I added

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