Philly Cheesesteak Crescent Pinwheels
Bite sized crescents filled with steak, cream cheese, and bell peppers. Philly Cheesesteak Crescent Pinwheels are a great appetizer for any occasion.
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Servings: 12 pinwheels
Ingredients
- 9 ounces thinly sliced frozen sandwich steak meat (or 9 ounces thinly sliced rib-eye steak)
- 1 cup chopped red and green bell pepper
- 1 can (8 ounces) refrigerated crescent roll dough
- 1/2 cup chive and onion cream cheese
- Alfredo sauce for dipping
Instructions
- Heat oven to 375°F. Line a large cookie sheet with cooking parchment paper.In a large skillet, cook steak as directed on package (if using fresh sliced rib eye steak, cook to your temperature preference.) Remove steak from skillet and chop into small pieces.
- In a separate, small non-stick skillet, cook bell peppers over medium heat; stirring until tender.Unroll crescent dough onto a clean counter; press into a 12x8-inch rectangle. Spread the cream cheese spread evenly over crescent dough. Top with the cooked steak and bell peppers.
- Starting at one long end, roll dough up tightly. Pinch at seam to seal. Cut into 12 even rolls.Place rolls 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. Enjoy!
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