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Philly Cheesesteak Rolls
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.
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