Mini Beef and Provolone Crescents

By dobeckj

Ingredients

• INGREDIENTS
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1 tablespoon Italian salad dressing
• 2 slices (1/2 to 1 oz each) provolone cheese, each cut into 8 strips
• 2 tablespoons chopped roasted red bell peppers (from a jar)
• 3 oz thinly sliced cooked roast beef (from deli), cut into 16 pieces

Preparation

Step 1

DIRECTIONS

1. Heat oven to 350°F. 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 end to short side to make 16 triangles.

2. Brush each triangle with salad dressing. Top each with 1 cheese strip, scant 1/2 teaspoon 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.

3. Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm..