These Philly Cheese Steak Stuffed Bread Rolls (or Philly Cheese Steak Bombs for short) are the best game day snack- they are so easy to make and savory and delicious!
⅓pounddeli roast beefroughly chopped (they came out to be around ½ inch pieces)
¼teaspoongarlic powder
¼teaspoonMontreal steak seasoningor the grill steak seasoning of your choice
¼teaspoonof Worcestershire sauce
1can crescent rolls
½cupshredded mozzarella cheese
Instructions
In a medium frying pan, heat olive oil over medium heat.
Add onions and saute for 10 minutes, stirring often. They will begin to caramelize but keep an eye on them and don't let them burn.
Add peppers and saute for 10 mite minutes, stirring often.
Add the roast beef, garlic powder, steak seasoning and Worcestershire sauce. to the pan.
Saute for a couple minutes and then remove the pan from the heat and cool for 10 minutes.
Preheat the oven to 350 degrees and line a baking pan.
Working with one crescent roll at a time, lay out the crescent roll and gently pull the sides to stretch it slightly.
Place a tablespoon of the meat mixture into the middle of the larges part of the crescent dough.
Sprinkle some shredded mozzarella cheese onto the mixture.
Carefully pull all sides of the dough over the mixture and twist a bit to close all ends at the top. This should form a neat package.
Place the roll onto the lined pan with the side that had all the gathered edges of the crescent roll facing down.
Bake for around 15 minutes or until golden brown. Serve immediately.
Notes
Make sure to cool the fulling before making the rolls: the dough is delicate and if you do it while the filling is still hot it will be harder to close them.
I find it helpful to very gently pull on the edges of the dough to stretch it a but, just be careful when you do.
Don't scrimp on the filling- while you don't want to overfill them, you're making stuffed bread. So stuff it!
If you find a couple of holes in your roll, take bits of the extra dough (from the "long pointed part" of the crescent roll) and patch it up. They will still taste fabulous!
Line your pan to keep them from sticking and make clean up a little bit easier. You can use parchment but I prefer to use a silpat!