- Prep: 20 MIN
- Total: 40 MIN
- 9 oz (2 portions) thinly sliced frozen sandwich steaks
- 1 cup chopped red and green bell peppers
- 1 can (8 oz) refrigerated Crescent Dough Sheet
- 1/2 cup chive & onion cream cheese spread
Heat oven to 375°F. Line a large cookie sheet with cooking parchment paper.
In 10-inch non-stick skillet, cook sandwich steaks as directed on package until browned and cooked through. Place on paper towel; chop. In 8-inch non-stick skillet over medium heat; cook peppers, stirring occasionally until tender.
Unroll crescent dough onto work surface; press into 12×8-inch rectangle. Spread 1/2 cup chive & onion cream cheese spread evenly over crescent dough. Top with cooked steaks and bell peppers
Starting at one long end, roll dough up tightly. Pinch at seam to seal. Cut roll into 12 (1-inch) slices.
Place slices 2 inches apart on cookie sheet. Bake 14 to 16 minutes or until golden brown. Let stand 5 minutes before serving. Serve with heated Alfredo pasta sauce.