INGREDIENTS
- 2 packages pillsbury reduced fat crescent rolls
- 250g deli-sliced roast beef
- 8 slices light provolone cheese
- 1 cup diced red onion
- 1 cup diced green pepper
Aioli sauce
- 1/2 cup light mayonnaise
- 2 garlic cloves, minced
- 1 tsp fresh-squeezed lemon juice
- Dash of salt & pepper
INSTRUCTIONS
- Cook the diced onions and peppers in a frying pan using a little cooking spray, on the stove over medium heat. Sautee for 8-10 minutes.
- Preheat oven to 350F, lightly spray a large cookie sheet with some non stick spray.
- Roll out one of the crescent dough packs onto the cookie sheet, pinch together any open seams.
- In a small bowl mix together the aioli ingredients. Spread half of the aioli sauce onto the rolled out crescent dough.
- Add the sauteed peppers and onions, spread them out evenly. Top with the roast beef slices, then add the provolone slices.
- Spread the remaining aioli sauce on top of the cheese slices.
- Roll out the other crescent dough and lay it on top to cover it up, pinch seams together and pinch all the ends closed.
- Brush the top with a little egg wash, then bake in the oven for 25-28 minutes, until golden brown on the top.
- Cut into 20 squares, 4 down, 5 across, and serve warm. *You can make extra aioli sauce to serve with them for dipping.
NOTES
Points- 5
Nutritional info per serving.. Calories 135… Fat 6.5g…Sat fat 2.3g…Carbs 12g…Fiber 0.3g…Sugar 2.8g…Protein 7.3g
