Mini Beef And Provolone Crescents

• 1 tbsp Italian dressing
• 2 tbsp chopped roasted bell peppers (from a jar)
• 2 slice (1/2 to 1 ounce each) provolone cheese, each cut into 8 strips
• 3 oz thinly sliced roast beef (from deli) cut into 16 pieces
• 1 can (8 ounces) refrigerated crescent dinner rolls

1. Heat oven to 350.
2. Spray cookie sheet with cooking spray.
3. Unroll dough and separate into 8 triangles; press out each triangle so shortest side measures 4 inches.
4. Cut each triangle in half lengthwise from tip end to short side to make 16 triangles.
5. Brush each triangle with salad dressing.
6. Top each with 1 cheese strip, 1/2 teaspoon roasted peppers and 1 slice of beef, folding to fit on triangle.
7. Roll up each, starting at shortest side of triangle and rolling to opposite point.
8. Place point side down on cookie sheet.
9. Bake 13 to 18 minutes or until golden brown.
10. Immediately remove from cookie sheet.
11. Serve warm.

italian dressing, bell peppers, provolone cheese, beef, rolls

Taken from cookpad.com/us/recipes/350163-mini-beef-and-provolone-crescents (may not work)