Philly Cheesesteak Crescent Ring

by Judith Walker

INGREDIENTS:

2 tubes crescent rolls

1 medium sized onion sliced (double)

1 bell pepper sliced (I leave out)

1 8oz. cream cheese

1/3 cup beef broth (Less broth or none at all - runny)

3/4 pound of roast beef from the deli, chopped

1/4 pound of thinly sliced provolone (I get mine from the deli)

2 tablespoons butter

salt & peper to taste

DIRECTIONS:

1. Preheat the oven to 375 degrees.

2. Melt the butter in a skillet on medium high heat. Sauté the onion & bell pepper until tender, about 10 minutes. Stir in the cream cheese & beef broth, continuing to stir until the cream cheese is melted. Mix in the chopped roast beef. Season with salt & pepper.

3. In a large round casserole dish or on a large pizza pan, lay out your crescent rolls, wide ends in the center, & points overlapping, making a wreath-like shape. Scoop in the philly cheesesteak mixture, then top with the sliced provolone cheese. Fold over the point ends of the crescent rolls completing your crescent ring.

4. (Bake 20 minutes or til browned.)