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Tuesday, August 23, 2016

PHILLY CHEESESTEAK ROLLS


INGREDIENTS

 2 tablespoons all-purpose flour
 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
 1 tablespoon vegetable oil
 1 medium onion, cut in half and sliced (about 1 cup)
 6 ounces frozen beef sandwich steak(4 portions), cut into thick strips
 4 slices processed American cheese food product
 1 egg, beaten

DIRECTIONS

Heat the oven to 400°F.
Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10-inch square.  Cut into 4 (5-inch) squares.
Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until tender, stirring occasionally.  Remove the onion from the skillet.
Increase the heat to medium-high.  Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.
Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of each pastry square.  Top each with 1 slice cheese.  Fold 2 opposite sides over the filling.  Roll up like a jelly roll.  Brush the pastries with the egg.  Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.  Cut the pastries in half diagonally to serve.

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