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
1
cup coarsely chopped onions
1/2
teaspoon beef-flavor instant bouillon
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Steps
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.
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If using Pillsbury™ Grands!™ Original Crescent Rolls, make as directed--except increase first bake time to 13 minutes.
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