Serves: 6
Total Calories: 433
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.
Nutrition Per Serving: Calories 440 Protein 22g Carbohydrate 32g Fat 25g Sodium 960mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cheese-Steak Crescent Braid recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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