Ingredients
1 tube (8 ounces) refrigerated crescent rolls1 medium green pepper, chopped1 medium onion, chopped2 tablespoons olive oil1/4 teaspoon beef bouillon granules1/2 pound thinly sliced deli roast beef1 tablespoon prepared Italian salad dressing1-1/2 cups shredded part-skim mozzarella cheese
Preparation
Unroll crescent roll dough into one long rectangle; seal perforations. Press onto the bottom and up the sides of an ungreased 13x9-in. baking pan. Bake at 375° for 7-10 minutes or until lightly browned.
Meanwhile, in a large skillet, saute the green pepper and onion in oil and bouillon until vegetables are tender; set aside.
Arrange beef over crust. Brush with salad dressing; sprinkle with cheese. Bake until cheese is melted, 4-5 minutes longer. Top with green pepper mixture. Cut into 12 pieces.
