Philly Cheesesteak Crescent Braid
Servings 6
Baking Temp 375°F
Equipment
- Large baking pan
- Silicone baking mat or Parchment paper
- Large skillet
- Sharp knife or pizza cutter
- Small bowl
- Pastry brush
Ingredients
- 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
Instructions
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.