Philly cheesesteak braid

Ingredients:

4 portions, frozen sandwich steaks, thinly sliced, cut crosswise into 1/2" strips
2 T. margarine
1/2 c. onion, chopped
1 green pepper, large - cut into strips
salt and pepper to taste
2 8oz. cans refrigerated crescent dinner rolls
4 oz. mozzarella cheese, shredded
1 egg, beaten

Preheat over to 350. In a large skillet over medium-high heat, cook and stir steak strips in margarine until no longer pink; remove from skillet. Add onion and green pepper to skillet and cook until crisp-tender, about 5 minutes. Add cooked steak back to skillet; season with salt and pepper. Unroll 1 can of dough into 2 long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2"; firmly press edges and perforations to seal. Press or roll out to form 7" x 13" rectangle. On a second cookie sheet, repeat with remaining can of dough. Spoon half of meat mixture in 2" strip lengthwise down center of each dough. Use 1/2 cup of cheese on each and sprinkle over meat. Make cuts 1" apart on longest sides of each rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across the filling, alternating from side to side. Fold ends of braid under to seal. Brush braids with egg. Bake 16-22 minutes or till golden brown.

I found this recipe in a Pillsbury Bake-Off cookbook. I've made this for card parties and get-togethers, or even for dinner. It looks so pretty and impressive, but it really is simple. You can add mushrooms if you'd like in addition to, or instead of, the green pepper.