Ingredients
1
lb boneless beef sirloin steak, trimmed of fat, cut into 1/2-inch cubes
1
large onion, chopped (1 cup)
1
cup ready-to-eat baby-cut carrots, cut into 1/4-inch strips
1/2
teaspoon salt
1/4
teaspoon pepper
1
jar (14 oz) tomato pasta sauce
1
cup sliced fresh mushrooms (3 oz)
1/2
cup frozen sweet peas
1 1/2
teaspoons Italian seasoning
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2
oz provolone cheese, shredded (1/2 cup)
1
egg white, slightly beaten
Preparation
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
Stir in pasta sauce, mushrooms, peas and 1/2 teaspoon of the Italian seasoning. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Spoon into baking dish.
Unroll dough; sprinkle with remaining 1 teaspoon Italian seasoning and the cheese. Roll up starting with long side; cut into 12 portions. Place rolls, cut sides down, over pasta mixture; brush tops evenly with egg white.
Bake 18 to 20 minutes or until bubbly and crescents are golden brown.
