Monday, June 14, 2010

Philly Cheesesteak Crecent Pizza

Don't you just love it when new goals go wonky the first week?!  I didn't put the menu plan up on Friday because I am not entirely sure what we are doing for dinner this week yet.  Kiddo D is coming tomorrow for the summer.  I love it when Kiddo D is with us, not just because I love him and it makes our family feel complete when he is here, but he is a very vocal enthusiast of my cooking.  LOVE IT!  So, I like to have him help me plan out our menu so he can try all the things we experimented with while he was gone.  SO, no official menu plan this week.  One thing we are all excited to have him try is this Philly Cheesesteak Pizza!  If you are anything like my Hubby, and the thought of a Philly Cheesesteak Pizza completely skeeves you out, you will be oh-so-relieved to hear that this isn't so much a pizza as an open faced sandwich.  If you have ever made Philly Cheesesteaks for the family, you know that it is easy....this, however, is even easier since you don't make each one individually.  When I made this one, I left the veggies off of a couple pieces for the little kiddos.  Give it a try and let me know what you think!

  • 1 can (8 oz)  refrigerated crescent dinner rolls
  • 8 oz thinly sliced cooked roast beef (from deli)
  • 1 tablespoon Italian dressing
  • 1 to 1 1/2 cups shredded mozzarella, Italian Blend, or Provolone cheese.  I used sliced Provolone on top of the beef and then sprinkled some shredded Mozzarella over top of the veggies 
  • 2 tablespoons olive or vegetable oil
  • 1 cup coarsely chopped green bell pepper
  • 1 cup coarsely chopped onions
  • 1 cup sliced button mushrooms
  • 1/2 teaspoon beef-flavor instant bouillon
Heat oven to 375°F.

Unroll dough in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides. Firmly press perforations to seal.
Wrap beef tightly in foil. Place dough and beef in oven.
Bake about 10 minutes or until crust is light golden brown. Arrange warm beef over partially baked crust. Brush with dressing. Top with cheese.
Bake 8 to 10 minutes longer or until edges of crust are golden brown and cheese is melted. Meanwhile, in 8-inch skillet, heat oil over medium heat until hot. Add bell pepper, onions, mushrooms, and bouillon; cook and stir 3 to 5 minutes or until tender. Spoon cooked vegetables over melted cheese.  (If you do it like I did, sprinkle Mozzarella cheese over veggies and place under broiler for a quick melt for a  minute or so.)

Recipe Source:  Pillsbury Bake Off Cookbook

This recipe has been linked up at:
Mommy's Kitchen


  1. Thank you so much! Now I know what's for dinner tonight! Off to go look at other recipes for the rest of the week.

  2. I bet creamy Italian dressing would be good!!