Mini Beef and Provolone Crescents
www.pillsbury.com
1 can (8 ounces) Pillsbury refrigerated crescent dinner rolls
1 tablespoon Italian salad dressing
2 slices (1/2 to 1 ouce each) provolone cheese, each cut into 8 strips
2 tablespoons chopped roasted red bell pepeprs (from a jar)
3 ounces thinly sliced roast beef (from deli), cut into 16 pieces
Heat oven to 350 degrees.
Spray cookie sheet with cooking spray. Unroll dough and separate into 8 triangles; press out each triangle so shortest side measures 4 inches. Cut each triangle in half lengthwise from tip ent to short side to make 16 triangles.
Brush each triangle with salad dressing. Top each with 1 cheese strip, scant 1/2 teapoon roasted peppers and 2 pieces of beef, folding to fit on triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.
Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
www.pillsbury.com
1 can (8 ounces) Pillsbury refrigerated crescent dinner rolls
1 tablespoon Italian salad dressing
2 slices (1/2 to 1 ouce each) provolone cheese, each cut into 8 strips
2 tablespoons chopped roasted red bell pepeprs (from a jar)
3 ounces thinly sliced roast beef (from deli), cut into 16 pieces
Heat oven to 350 degrees.
Spray cookie sheet with cooking spray. Unroll dough and separate into 8 triangles; press out each triangle so shortest side measures 4 inches. Cut each triangle in half lengthwise from tip ent to short side to make 16 triangles.
Brush each triangle with salad dressing. Top each with 1 cheese strip, scant 1/2 teapoon roasted peppers and 2 pieces of beef, folding to fit on triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.
Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
