Crescent Cheese Steak Braid(Uses Flat Stone)

• 4 to 6 portions frozen, thinly sliced sandwich steaks, cut into strips
• 2 Tbsp. margarine
• salt and pepper
• cheese of your choice
• 1/2 c. chopped onion
• 2 (8 oz.) cans crescent rolls
• 1 green pepper
• 1 egg, beaten, if desired

1. Cook steaks, remove from skillet.
2. Add onion and pepper; cook until crisp-tender.
3. Unroll 1 can of dough into 2 long rectangles onto stone.
4. Overlap one side to form 13 x 7-inch rectangle. Firmly press perforations to seal.
5. Place meat down center of dough.
6. Place cheese over meat.
7. Make 1 inch cuts on each side of rectangle just to edge of filling.
8. Fold ends of dough at an angle halfway across filling, alternating from side to side to give a braided look.
9. Fold ends under to seal.
10. Repeat with remaining ingredients to make a second braid.
11. Bake at 350u0b0 for 18 to 22 minutes.

frozen, margarine, salt, your choice, onion, crescent rolls, green pepper, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=254553 (may not work)