1 Small red or green bell pepper, seeded and cut into bite-size strips
1 Small onion, halved and thinly sliced
1 Clove garlic, minced
1 1/3 Cups shredded Monterey Jack or Provolone cheese
1/2 Lb. shaved roast beef, cut into thin strips
1 Tsp. olive oil
Instructions
Thaw pastry according to package directions. Preheat oven to 375°F. Heat 1 tablespoon oil in medium skillet over medium heat. Add bell pepper, onion and garlic. Cook and stir 3 to 5 minutes or until onion is tender. Set aside to cool.
Cut pastry in half lengthwise to form 2 pieces. On lightly floured surface, roll each piece of pastry to 14x6-inch rectangle. Place pastry pieces on 2 sheets of wax paper or plastic wrap for easy handling.
Spread half of onion mixture evenly on each pastry piece to within 1/2 inch of long end. Top each evenly with half of cheese. Spread half of beef evenly over each piece.
Starting on long end, firmly roll each piece jelly roll-style to enclose filling. Crimp seam to seal. Carefully transfer to large ungreased cookie sheet. Brush with 1 teaspoon olive oil. Make 15 evenly spaced small slits in top of each roll.
Bake 19 to 23 minutes or until puffed and golden brown. Cool slightly. Cut each roll into 16 pieces.
Originally Submitted
7/20/2008
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