Philly Cheesesteak Crescent Braid

For the Philly Cheesesteak Crescent Braid

• Preheat oven to 375°F. Line a large baking sheet with a silicone mat or parchment paper and set aside.
• Heat oil in a large skillet over medium heat. Sauté peppers, onions, and steak seasoning until slightly tender, about 5-7 minutes.
• Meanwhile, roll out crescent dough sheet on prepared baking sheet and press into an 8x12-inch rectangle.
• Using a sharp knife or pizza cutter, cut 3-inch-long slits along the long side of dough, about 1 inch apart, from the outside toward the middle.
• Place slices of roast beef down the center between the slits. Sprinkle with garlic powder.
• Top with cooked peppers and onions and then provolone cheese slices.
• Cross strips over the filling, creating a braid look, and gently press edges together to seal.
• In a small bowl, mix egg and water. Use a pastry brush to brush mixture on top of braid.
• Lightly sprinkle with oregano and sesame seeds.
• Bake for 20 minutes, until golden brown. Cool slightly, cut into slices and serve.
• Helpful hint: If you choose to use crescent rolls instead of a crescent dough sheet, simply press perforated edges together on baking sheet to form the 8x12-inch rectangle.