Cheesesteak Crescent Dough Braid | Steph Gigliotti

Steph Gigliotti

Name: Cheesesteak Crescent Dough Braid
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 2
Ingredients: Vital Farms Eggs, Pasture-Raised, Large; Boar's Head Pub Style Horseradish Sauce; McCormick® Whole Black Pepper; Morton Iodized Salt, 26 Ounce; Asturi Bruschettini, Classico Virgin Olive Oil; Signature Farms Whole Mushrooms, White, Family Size; Organic Sweet Onions; Extra Large Organic Rpc Fg Green Bell Pepper; Primo Taglio Provolone Cheese Cubes; Hereford Roast Beef with Gravy, Fully cooked, Feady to serve; Pillsbury Crescent Dough Sheet, Original

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Cheesesteak Crescent Dough Braid

Serves 235 mins prep55 mins cook

The best football food! 😋🏈 share this with a friend!

0 servings

What you need

egg

horseradish sauce

ground black pepper

salt

Asturi Bruschettini, Classico Virgin Olive Oil

tbsp extra-virgin olive oil

mushroom

shallot

bell pepper

lb provolone

Hereford Roast Beef with Gravy, Fully cooked, Feady to serve

lb roast beef

Pillsbury Crescent Dough Sheet, Original

crescent roll dough

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Instructions

Preheat oven to 375°F
Add the olive oil, bell pepper, onion and mushrooms to a sautée pan and cook over medium high heat until soft. Season with salt and pepper.
Roll the crescent dough out on a parchment paper lined sheet pan. Add the cheese down the middle, then the roast beef down the middle. Spread on horseradish sauce, as much as you like. Add the sautéed vegetables on top, 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. Cut into slices and serve with a side of au jus.