Monday, October 29, 2012

Philly Cheesesteak Rolls

Philly Cheesesteak Rolls
Picture from puffpastry

Philly Cheesesteak Rolls


All-purpose flour

½ 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)

¼ of a 24-ounce package frozen sandwich steak (4 portions), cut into thick strips

4 slices American pasteurized process cheese product

1 egg, beaten


Heat 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 

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.

You can combine this amazing recipe with some others from  our collection.

Serve 4.

Enjoy this recipe and many more at puffpastry

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