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Philly Cheese Steak Crescent Roll-Ups

Prep 25 min
Total 50 min
Ingredients 7
Servings 8

These crescent roll-ups are stuffed with classic Philly cheese steak flavors, including sautéed green bell peppers, onions and roast beef. ...MORE+ LESS-

Ingredients

tablespoons butter

cup sliced green bell pepper

cup sliced onion

teaspoon Montreal steak seasoning

1/2

lb deli sliced roast beef, coarsely chopped

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

slices Provolone cheese (about 1 oz each), cut in half

Steps

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1

Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
2

In 10-inch nonstick skillet, melt butter over medium-high heat. Add bell pepper and onion; cook 4 to 5 minutes, stirring occasionally, until vegetables are starting to brown and are crisp tender. Stir in steak seasoning and roast beef; heat 2 to 3 minutes or until heated through. Remove from heat; cool 5 minutes.
3

Separate dough into 8 triangles. Place beef and vegetable mixture evenly on wide ends of each triangle; top with one half slice of cheese.
4

Roll up each crescent, ending at tip of triangle (roll-ups will be full). Place with tips down on cookie sheet.
5

Bake 15 to 19 minutes or until deep golden brown and heated through. Serve warm.

Expert Tips

Sautéing the deli roast beef with the green bell pepper and onion helps deliver on the traditional Philly cheese steak flavors.
Crescent roll-ups will be pretty full, just like your favorite messy Philly cheese steak sandwiches.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 7g 33% Trans Fat 0g
Cholesterol: 30mg; 10%
Sodium: 680mg; 28%
Potassium: 135mg; 4%
Total Carbohydrate: 15g; 5%
Dietary Fiber 0g 0% Sugars 5g
Protein: 10g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 15%; 15%
Calcium: 10%; 10%
Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;