- 1 tablespoon olive oil
- 1 medium green pepper (about 5 ounces), sliced
- 1 medium sweet onion (about 5 ounces), sliced
- 1 teaspoon Montreal steak seasoning
- 1 (8-ounce) tube refrigerated crescent dough sheet
- 12 ounces deli roast beef slices
- 1/8 teaspoon garlic powder
- 4 slices provolone cheese
- 1 large egg
- 1 teaspoon water
- ¼ teaspoon oregano
- 1 tablespoon sesame seeds, optional
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 8×12-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.
If you choose to use crescent rolls instead of a crescent dough sheet, simply press perforated edges together on baking sheet to form the 8×12-inch rectangle.