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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the shaved steak and cook until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Cook until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the Worcestershire sauce and Montreal steak seasoning. Return the cooked steak to the skillet and mix well to combine. Remove from heat and let cool slightly.
On the prepared baking sheet, arrange the crescent roll dough triangles in a circular pattern with the wide ends overlapping in the center and the points facing outward, forming a ring.
Spoon the steak mixture evenly over the wide ends of the dough triangles. Sprinkle the shredded provolone cheese over the steak mixture.
Fold the pointed ends of the dough triangles over the filling and tuck them under the wide ends to secure the ring.
In a small bowl, beat the egg with a splash of water. Brush the egg wash over the crescent dough. Sprinkle with dried parsley if desired.
Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and the cheese is melted.
Allow the crescent ring to cool for a few minutes before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 400 kcal | S
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