- 1 (8 ounce) package refrigerated crescent rolls
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1/4 teaspoon beef bouillon granules
- 2 tablespoons olive oil
- 1/2 pound thinly sliced deli roast beef
- 1 tablespoon Italian salad dressing
- 1 1/2 cups shredded mozzarella cheese
- 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. Bake at 375 degrees F for 7-10 minutes or until lightly browned.
- 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.