This recipe is so easy and we all lived it. We ate the entire 9x13 pan in one sitting!
1 tube (8 ounces) refrigerated crescent rolls
1 medium green pepper, chopped
1 medium onion, chopped
2 tablespoons olive oil
1/4 teaspoon beef bouillon granules
1/2 pound thinly sliced deli roast beef
1 tablespoon prepared Italian salad dressing
1 1/2 cups shredded mozzarella
Unroll crescent roll dough into one long rectangle; seal perforations. Press onto bottom and up the sides of an ungreased 9x13 baking dish. Bake at 375° for 7-10 minutes or until lightly browned.
Meanwhile, in a large skillet, saute the green pepper and onion in oil and bouillon until tender.
Arrange beef over crust. Brush with salad dressing and sprinkle with mozzarella cheese. Bake 4-5 minutes longer until cheese is melted. Top with peppers and onions. Cut into squares.
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