Pepper Steak Roll ups

• total time: 31 minutes

Ingredients

1 lb package shaved beef (I got it from Trader Joe’s

2 tbls olive oil

1 bell pepper sliced

1 small onion, sliced

2 tbls Worcestershire sauce

1 tbls steak seasoning

Salt and pepper

1/4 cup diced pickled jalapeños

2 tbls of the pickled jalapeño juice

4 slices provolone (cut in half)

1 can (8 oz) refrigerated Crescent Rolls (8 Count)

Egg wash (1 egg beaten with 1 tbls water)

Sesame seeds

Directions

Heat oven to 375F. Line a cookie sheet with parchment paper.

In a large skillet, cook the beef until no pink remains, breaking it up as you cook. Remove from skillet and put in a bowl. Add pepper and onion and oil and cook 4 to 5 minutes, stirring occasionally, until vegetables are tender. Add to the bowl with the beef. Add the jalapeño, jalapeño juice, Worcestershire, steak seasoning, salt and pepper and stir to combine. Let cool for 10 minutes.

Separate dough into 8 triangles. Top with one half slice of cheese. Place beef and vegetable mixture evenly on wide ends of each triangle;

Roll up each crescent, ending at tip of triangle (rolls will be full). Place seam side down on cookie sheet. Brush with egg wash and sprinkle with sesame seeds

Bake 15 to 19 minutes until golden brown

Notes

I did serve these with tomato soup but they are just as good as snack all by themselves or with a side salad

This filling could be made a day in advance and then just assembled and baked off when you are ready to serve. The filling could also be completely cooled, the roll ups could be assembled and then covered well and parked in the fridge overnight. Bake off the next day.