INGREDIENTS:
- 1 pound of ribeye, thinly sliced
- 4 tablespoons of butter, divided
- 1 onion, peeled and sliced
- 1 green bell pepper, seeded and sliced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon of garlic powder
- 2 cans of crescent dough
- 12 slices of provolone cheese
- Egg wash, for brushing
- Italian seasoning, for garnish
- Warm cheese sauce, for dipping
- Chopped fresh parsley, for garnish
INSTRUCTIONS :
- Preheat the oven to 375 degrees F.
- In a skillet, sear ribeye with half the butter until caramelized. Transfer ribeye into a bowl.
- In the same skillet, sauté onions with the remaining butter. Add bell peppers, then season with a couple of pinches of salt and pepper, as well as the garlic powder. Sauté until caramelized.
- Place the cooked ribeye onto the vegetables, gently stir to incorporate, and remove from heat.
- Prepare the crescent ring by greasing a pizza pan. Arrange dough triangles with the pointy side facing out, overlapping slightly to form a circle.
- Place a slice of provolone in the middle of the ring, and repeat around the circle with a total of 6 slices. Top with ribeye and caramelized vegetables, then with the remaining 6 cheese slices.
- Fold over the triangles to seal. Brush with egg wash and sprinkle with Italian seasoning.
- Bake for 20 to 30 minutes until golden and bubbly.
- Garnish with parsley, then slice and enjoy with a bowl of warm cheese sauce in the center.
- enjoy!