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Philly Cheese Steak Crescent Pizza Recipe

From 212 Hot & Delicious Pizza Recipes - internet cookbook (2026).

Source and licence

From 212 Hot & Delicious Pizza Recipes - internet cookbook (2026), printed page 124, digitised by the Internet Archive: https://archive.org/details/212-hot-delicious-pizza-recipes-images

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 can (8-oz.
  2. size) refrigerated crescent rolls 8 ounces thinly sliced cooked deli roast beef 1 tablespoon purchased Italian salad dressing 1 1/2 cup shredded mozzarella cheese 9 tablespoons olive or vegetable oil 1 cup coarsely chopped green bell pepper 1 cup coarsely chopped onions 1/2 teaspoon beef-flavor instant bouillon Heat oven to 375 F.
  3. Unroll dough in ungreased 13x9-inch pan.
  4. Press over bottom and 1/2 inch up sides.
  5. Firmly press perforations to seal.
  6. Wrap beef tightly in foil.
  7. Place crescent dough and beef in oven.
  8. Bake at 375 F.
  9. for 10 minutes or until crust is light golden brown.
  10. Arrange warm beef over partially baked crust.
  11. Brush with salad dressing.
  12. Sprinkle with cheese.
  13. Return to oven;
  14. bake an additional 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.
  15. Meanwhile, heat oil in medium skillet over medium heat until hot.
  16. Add bell pepper, onions and bouillon;
  17. cook and stir 3 to 5 minutes or until tender, stirring frequently.
  18. Spoon cooked vegetables over melted cheese.
  19. 2 cloves garlic 1/2 cup lightly packed parsley 4 cups torn spinach 1/2 cup grated parmesan 11/2 tablespoon dried whole basil 1 tablespoon lemon juice 2 (6 inch size) whole wheat pitas 1 cup chopped red bell pepper 1/2 cup shredded part-skim mozzarella cheese Position knife blade in processor.
  20. Drop garlic & parsley through Food chute with processor running;
  21. process 15 seconds or until minced.
  22. Add spinach, parmesan, basil & lemon juice;
  23. process 30 seconds.
  24. Scrape bowl with rubber spatula & process an additional 30 seconds or until smooth.
  25. Split pita breads into 4 rounds, spread 2 Tbsp.
  26. Spinach Mixture over interior of each pita round.
  27. Top with bell pepper & Cheese.
  28. Bake at 450 for 5 min.
  29. Or until cheese melts.
  30. Serve warm.
  31. CECE eer 1 ounce lowfat mozzarella cheese -- shredded 1 pita bread sun-dried tomato halves -- rehydrated with water and chopped 1 marinated artichoke heart -- rinsed and drained chopped or sliced fresh basil red pepper -- hot or mild, fresh or roasted Shred low-fat mozzarella onto pita round, add sun-dried tomatoes, marinated artichoke heart, snips of fresh basil and a bottled red pepper or, thinly slice a fresh red pepper.
  32. Broil until hot and bubbly.