6 portions frozen sandwich steaks (cut into 1/2" strips)
2 tbsp. butter
1/2 c. chopped onion
1 green bell pepper, cut into strips
Salt & pepper to taste
2 (8 oz.) cans crescent dinner rolls
4 oz. (1 c.) shredded Mozzarella cheese
1 egg, beaten (optional)

Heat oven to 350 degrees. In large skillet over medium high heat, fry steaks in butter until no longer pink; remove from skillet. Add onion and green pepper; cook until crisp-tender, about 5 minutes. Return cooked steak to skillet; season with salt and pepper.

Unroll 1 can dough into 2 long rectangles on ungreased cookie sheet. Overlap long sides to form 13"x7" rectangle; firmly press perforations and edges to seal. Spoon 1/2 of meat mixture down the center of the rectangle. Bring sides of dough on top of filling, pressing edges together to seal. Brush dough with beaten egg.

On second ungreased cookie sheet, repeat using remaining can of dough, meat mixture and cheese.

Bake at 350 degrees for 16 to 20 minutes or until golden brown. Cool slightly; remove from cookie sheet. Let cool 5 minutes before serving. Serves 6.