Cheesesteak Crescent Roll Braid

Add the olive oil, bell pepper, onion and mushrooms to a sauté pan and cook over medium high heat until soft, 5-7 minutes. Season with salt and pepper, garlic powder and red pepper flakes to taste.

Blot any excess moisture from the vegetables with a towel so the veggies don’t make the crescent dough soggy.

Roll the crescent dough out on a parchment paper lined sheet pan. Add the roast beef down the middle, topped with the cheese slices. Spread on horseradish sauce on top of the cheese (as much as you like).

Add the sautéed vegetables on top of the horseradish sauce, down the middle.

Cut each side of the crescent dough about 1 1/2 inch strips about 2 inches apart. Start at one side and braid the dough over the top of the filling, alternating sides and overlapping.

Whisk the egg, add a splash of water and brush over the top of the dough.

Bake 20-30 minutes until the crescent dough is golden brown. Let cool 5 minutes before cutting into slices. Serve with a side of au jus for dipping.