Philly Cheese Steak Bites

Lisa R

Ingredients:

1 pound loaf frozen bread dough, thawed and partially raised

1 tablespoon butter

1 onion, thinly sliced

1 small bell pepper, thinly sliced strips

2 cloves garlic, minced

1/2 pound deli roast beef, thin sliced, cut into julienne strips

Salt and pepper to taste

4 ounces provolone cheese, thinly sliced, cut into julienne strips

egg wash, optional*

8 ounces Cheez Whiz

ketchup and pickle spears, optional

Thaw and partially raise frozen bread dough according to package directions (alternate to frozen bread - prepare one loaf of bread according to your favorite recipe).

Melt butter in skillet over medium heat, add sliced onions and bell peppers, sauté until caramelized (about 6-9 minutes); add minced garlic and cook for 1 minute longer; add strips of roast beef and cook 1-2 minutes. Set aside to cool.

Preheat oven to 400 degrees. Line baking sheet with parchment paper or spray with non-stick spray.

Knead out excess air in bread dough, turn out on lightly floured surface and cut into 4 sections. Roll each piece into a 12x4 inch rectangle. Gently press one fourth the cooled beef-onions-pepper mixture down the middle of each rectangle; top with provolone cheese. Fold dough over filling, pinch edges together to seal and roll into a log. Allow logs to rest 30 minutes. Cut each log into 4 to 5 bites; place bites on prepared baking sheet. Brush tops with optional egg wash (see below). Bake 15-20 minutes or until tops are browned.

Microwave Cheez Whiz according to package directions; serve Philly Bites with ketchup and pickles, dipped in warm Cheez Whiz.

Notes:
Makes 16 bites *Egg Wash: whisk together 1 egg white and 3 tablespoons milk, gently brush top of bread prior to baking.

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on Facebook www.facebook.com/DairyUTNV