Cheesesteak Crescent Rolls

I made these for dinner last night and they were so yummy! My husband especially loved the filling. We thought they got a little soggy in the crescent rolls though, but still good. Next time we might just try the filling on a toasted bun. That would be good! Try these, you will thank me!

Chessesteak Crescent Rolls

2 Tbsp. butter

1 onion, sliced

1 green bell pepper, sliced

3/4 lb. sliced roast beef (from the deli)

1/3 c. beef broth

8 oz. cream cheese

2 (8 oz) tubes refrigerated crescent rolls

4 slices Provolone (or swiss) cheese

Preheat oven to 375-degrees. In a large skillet, saute onion and pepper in butter over medium heat until they become soft and onions become transparent. Coarsely chop roast beef and add to onion/pepper mix.

Stir for about 2-3 minutes or until roast beef becomes hot. Add beef broth and cream cheese, stirring until cream cheese is melted and coats the roast beef. Remove from heat.

Separate crescents dough into triangles and press flat. Slice cheese into 4 strips and lay each strip over each crescent triangle. Scoop about 2 Tbsp. of roast beef mix over each triangle and roll up, pinching the sides of the crescent so cheese doesn't ooze out. Place crescent rolls on an ungreased cookie sheet and bake at 375-degrees for 10-13 minutes or until golden brown.

Recipe Source: Favorite Family Recipes