These upscale cheesesteak sandwiches feature flaky puff pastry instead of ordinary rolls. They’re easy to make, and even easier to enjoy!

　　

Ingredients

Serves 4

　　All-purpose flour

　　1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

　　1 tablespoon vegetable oil

　　1 medium onion, cut in half and sliced (about 1 cup)

　　1/ 4 of a 24-ounce package frozen sandwich steak (4 portions), cut into thick strips

　　4 slices American pasteurized process cheese product

　　1 egg, beaten

　　

Step 1

Heat the oven to 400°F.

　　

Step 2

Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut into 4 (5-inch) squares.

　　

Step 3

Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Remove the onion from the skillet.

　　

Step 4

Increase the heat to medium-high. Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.

　　

Step 5

Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of each pastry square. Top each with 1 slice cheese. Fold 2 opposite sides over the filling. Roll up like a jelly roll. Brush the pastries with the egg. Place the pastries onto a baking sheet.

　　

Step 6

Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes. Cut the pastries in half diagonally to serve.

　　

TIPS

Step 7

• Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

　　

Step 8

• When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

　　

Step 9

• Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin 1/4-inch thickness will rise 2 inches.

　　

Step 10

• Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.

　　

NUTRITIONAL INFORMATION

Step 11

Serving size 1 serving;

　　

Step 12

Calories 429;

　　

Step 13

Total Fat 28g;

　　

Step 14

Saturated Fat 13g;

　　

Step 15

Cholesterol 93mg;

　　

Step 16

Sodium 715mg;

　　

Step 17

Total Carbohydrate 25g;

　　

Step 18

Dietary Fiber 2g;

　　

Step 19

Protein 18g

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