Philly Cheesesteak Muffins |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In 'The Muffin Tin Cookbook' by Brette Sember Ingredients:
1 sweet onion, peeled, thinly sliced |
1 tablespoon olive oil |
2 (8 ounce) packages crescent roll dough |
12 thin slices deli roast beef |
3 slices provolone cheese |
cheez whiz, for serving |
Directions:
1. Preheat oven to 375°.
2. Spray 6 jumbo muffin cups with nonstick cooking spray.
3. Cook onion in olive oil over medium heat in a saute pan, until the onion is golden brown and soft.
4. Open the crescent roll tubes, and unroll the dough.
5. Each tube has 8 triangles; you want to push the edges together of two triangles to create a rectangle.
6. Repeat so you have 4 rectangles; do the same with the second tube, but only create 2 rectangles; use the rest of the dough for something else.
7. Take a rectangle of dough and place it in a jumbo muffin cup so that it is centered, with edges hanging over.
8. Press it up the side a bit on the short sides.
9. Place 2 slices of roast beef inside each, allowing edges to drape over on top of the dough.
10. Divide the onion among the cups.
11. Place half a piece of cheese in each, folded in half.
12. Fold the roast beef in, and then fold the dough in, pinching it in the middle and pinching it with the shorter sides as best you can.
13. Bake for 15 minutes until crescent rolls are browned and cheese has melted.
14. Serve with warmed Cheez Whiz, if desired.
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