Steak And Blue Cheese Crescents

• 1 tablespoon butter, softened
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon seasoned salt
• 1 beef ribeye steak (12 ounces)
• 2/3 cup finely chopped walnuts
• 1/3 cup crumbled blue cheese
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon pepper
• 1 sheet refrigerated pie pastry
• 4 thick-sliced bacon strips, cooked and crumbled
• 1 green onion, thinly sliced
• 1 tablespoon 2% milk
• 2 teaspoons grated Parmesan cheese

1. In a small bowl, combine the butter, coarse pepper and seasoned salt. Rub over each side of steak.
2. Grill, uncovered, over medium heat or broil 4-in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Transfer to a cutting board; cover and let stand for 5 minutes. Cut into 12 slices.
3. Meanwhile, in a small bowl, combine the walnuts, blue cheese, parsley and pepper. On a lightly floured surface, roll dough into a 12-in. circle. Spread with walnut mixture; cut into 12 wedges.
4. Top each wedge with a steak slice, bacon and onion. Roll up wedges from the wide ends and place point side down 2 in. apart on a greased
5. . Curve ends to form crescents. Brush with milk; sprinkle with Parmesan cheese.
6. Bake, uncovered, at 425u0b0 for 14-16 minutes or until golden brown. Serve immediately.

butter, ground pepper, salt, beef ribeye steak, walnuts, blue cheese, parsley, pepper, pastry, bacon, green onion, milk, parmesan cheese

Taken from www.tasteofhome.com/recipes/steak-and-blue-cheese-crescents/ (may not work)