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4 portions frozen, thinly sliced sandwich beef steaks, cut crosswise into 1/2-inch strips
2 tablespoons margarine or butter
1/2 cup chopped onions
1 large green bell pepper, cut into strips (1 1/2 cups)
Salt and pepper to taste
2 (8-ounce) cans refrigerated crescent rolls
1 cup shredded mozzarella cheese (4 oz.)
1 egg beaten, if desired


Heat oven to 350°F. In large skillet over medium-high heat, cook and stir steak strips in margarine until no longer pink; remove from skillet. Add onion and bell pepper; cook until crisp-tender, about 5 minutes. Add cooked steak; season with salt and pepper.

Unroll 1 can dough into 2 long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2 inch; firmly press edges and perforations to seal. Press or roll out to form 13 x 7-inch rectangle. Spoon heaping cupful of meat mixture in 2-inch strip lengthwise down center of dough to within 1/4 inch of each end. Sprinkle 1/2 cup of the cheese over meat mixture. Make cuts 1 inch apart on longest sides of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filling, alternating from side to side. Fold ends of braid under to seal.

On second ungreased cookie sheet, repeat using remaining can of dough, meat mixture and cheese. Brush braids with beaten egg. Bake at 350°F. for 16 to 22 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool 5 minutes before serving.


From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.