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Thursday, August 2, 2012

Different Twist on Pizza ~ Philly Cheese Steak

I try to make a pizza weekly for dinner, simply because it is so quick.  This week I was determined not to do the traditional Italian-style, so I switched things up a little with a recipe I discovered on the Weight Watchers message boards - Philly Cheese Steak Pizza using regular roast beef deli meat.  I was pleasantly surprised how tasty it turned out.  This is definitely a keeper! ~ Angela

Philly Cheese Steak Pizza

1 (8 ounce) package refrigerated crescent rolls (I used a refrigerated (canned pizza dough)
1 medium green pepper, chopped
1 medium onion, chopped
1/4 teaspoon beef bouillon granules
1 tablespoon olive oil
1/2 pound thinly sliced deli roast beef
1 tablespoon Italian salad dressing
1 1/2 cups shredded mozzarella cheese (I used a little less and it still tasted great)

1. Unroll crescent roll dough and place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Press onto the bottom and 1/2 in. up the sides to form a crust; seal perforations. (Angela Note:  If you would like a crispier crust, then try using a pizza stone or pan, instead of the 13x9 inch baking dish)  Bake at 375 degrees F for 7-10 minutes or until lightly browned.

2. Meanwhile, in a large skillet, saute the green pepper, onion and bouillon in oil until vegetables are tender; set aside. Arrange beef over crust. Brush with salad dressing and sprinkle with mozzarella cheese. Bake 4-5 minutes longer or until cheese is melted. Top with green pepper mixture. Cut into squares. Servings: 6

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