9

oz (2 portions) thinly sliced frozen sandwich steaks

1

cup chopped red and green bell peppers

1

can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1/2

cup chive & onion cream cheese spread

Alfredo pasta sauce, heated, for dipping

1

Heat oven to 375°F. Line a large cookie sheet with cooking parchment paper.

2

In 10-inch non-stick skillet, cook sandwich steaks as directed on package until browned and cooked through. Place on paper towel; chop. In 8-inch non-stick skillet over medium heat; cook peppers, stirring occasionally until tender.

3

Unroll crescent dough onto work surface; press into 12x8-inch rectangle. Spread 1/2 cup chive & onion cream cheese spread evenly over crescent dough. Top with cooked steaks and bell peppers

4

Starting at one long end, roll dough up tightly. Pinch at seam to seal. Cut roll into 12 (1-inch) slices.

5

Place slices 2 inches apart on cookie sheet. Bake 14 to 16 minutes or until golden brown. Let stand 5 minutes before serving. Serve with heated Alfredo pasta sauce.