Philly Cheesesteak Crescent Pizza

Classic steak and cheese deli flavors shine in a new pizza! MORE+ LESS-

By Pillsbury Kitchens

August 11, 2014

Bake-Off® Contest 38, 1998

Covington, Kentucky

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

oz thinly sliced cooked roast beef (from deli)

tablespoon Italian dressing

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

tablespoons olive or vegetable oil

cup coarsely chopped green bell pepper

cup coarsely chopped onions

1/2

teaspoon beef-flavor instant bouillon

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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.