About
Eating light doesn't mean it has to be light on taste! Philly Squares lighten up a taste you'll love. Reduced-fat crescent rolls are the bookends to the skinny yet full-of-flavor layers of deli-sliced roast beef, tangy red onions, fresh green peppers, melted provolone cheese, and a light aioli sauce that you'll be licking your lips for. Philly Squares will be your new go-to for the perfect handheld sandwich. It's hip to be square!
Ingredients
- For the aioli sauce:
- 1/2 cup light mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon fresh lemon juice
- salt, to taste
- black pepper, to taste
- For the squares:
- 1 cup red onion, diced
- 1 cup green pepper, diced
- 2 (8-ounce) tubes refrigerated reduced-fat crescent rolls
- 1/2 pound roast beef, deli-sliced
- 8 slices light provolone cheese
- 1 egg, beaten
Directions
Step 1 -In a medium bowl, add the mayonnaise, the garlic, the lemon juice, the salt, and the black pepper and stir until it is well-combined.
Step 2 -Coat a medium skillet with nonstick cooking spray and place over medium heat.
Step 3 -Add the red onions and the green peppers to the heated skillet and sauté, about 8-10 minutes.
Step 4 -Preheat the oven to 350 degrees F.
Step 5 -Lightly coat an 18x26-inch sheet pan with nonstick cooking spray.
Step 6 -Roll 1 package of the crescent dough out onto the prepared sheet pan and pinch together the seams.
Step 7 -Evenly spread 1/2 of the aioli sauce over the crescent dough.
Step 8 -Evenly spread the onion-pepper mixture over the aioli sauce layer.
Step 9 -Add the roast beef slices on top of the onion-pepper layer and top with the cheese slices.
Step 10 -Roll out the remaining crescent dough on top of the cheese layer and pinch the seams and ends closed.
Step 11 -Use a pastry brush to coat the top of crescent dough with the beaten egg.
Step 12 -Bake the squares until they are golden-brown on the top, about 25-28 minutes.
Step 13 -Cut the squares into 20 serving-size pieces.
Step 14 -Serve warm with the remaining aioli sauce.
