Just in time for Super Bowl Sunday, these Philly style roast beef squares are simple to make and taste amazing! They are sure to be a hit at your get-together for game day. You can prep them earlier in the day to save on time and then just pop them in the oven before you are ready to serve up the food. No doubt they won’t last long! Makes 20 squares at 5PP each.
- Pillsbury crescent rolls
- Deli roast beef
- Provolone cheese slices
- Red onion
- Green pepper
- Garlic cloves
- Fresh lemon juice
- Salt & pepper
Tips & suggestions…
If you can’t find the reduced fat crescent rolls the regular works just the same however they may be slightly higher in points. You could try the 2 ingredient dough with this, I have not so I’m not sure what the end result will be.
It helps to roll out the dough onto the cookie sheet, make sure you pinch any seams closed to help them keep their shape when they are out of the oven.
I don’t eat mushrooms but you could definitely add them in, sautee them with the peppers and onions.
Provolone cheese works well with this recipe however feel free to change up the cheese, you can use cheddar, mozzarella, even a havarti would be delicious!
You could prep these a few hours before baking them, I would suggest not to prep them the night before.
They will freeze well if you want to freeze any leftovers.
Philly style roast beef squares
- 2 packages pillsbury reduced fat crescent rolls
- 250g deli-sliced roast beef
- 8 slices light provolone cheese
- 1 cup diced red onion
- 1 cup diced green pepper
- 1/2 cup light mayonnaise
- 2 garlic cloves, minced
- 1 tsp fresh-squeezed lemon juice
- Dash of salt & pepper
- Cook the diced onions and peppers in a frying pan using a little cooking spray, on the stove over medium heat. Sautee for 8-10 minutes.
- Preheat oven to 350F, lightly spray a large cookie sheet with some non stick spray.
- Roll out one of the crescent dough packs onto the cookie sheet, pinch together any open seams.
- In a small bowl mix together the aioli ingredients. Spread half of the aioli sauce onto the rolled out crescent dough.
- Add the sauteed peppers and onions, spread them out evenly. Top with the roast beef slices, then add the provolone slices.
- Spread the remaining aioli sauce on top of the cheese slices.
- Roll out the other crescent dough and lay it on top to cover it up, pinch seams together and pinch all the ends closed.
- Brush the top with a little egg wash, then bake in the oven for 25-28 minutes, until golden brown on the top.
- Cut into 20 squares, 4 down, 5 across, and serve warm. *You can make extra aioli sauce to serve with them for dipping.