Overnight Philly Steak Rolls

Time: Bread rises overnight. In morning needs 45 minutes to rise and another 25 minutes to bake!

Music Choice: Philadelphia Freedom

In my quest for adventurous and healthy breakfasts, I have come to love using frozen bread dough. My technique is to let it rise all night, then get up, roll out the dough, top it and then let it rise while I shower, etc. I then pop them in the oven for 25 minutes while getting school and work lunches ready! This is also a great way to use up leftover beef roast or roast chicken! When the kids get up, the whole house smells like fresh dough and whatever filling I used! I like to play Elton while getting these ready… because this recipes frees up my morning and makes me dance all day!

Ingredients:

1 frozen roll of bread dough

1 cup finely chopped up leftover cooked steak or roast beef

¼ c chopped onion (I prefer red onion)

½ c chopped green pepper

½ c chopped mushrooms, fine

2 cups grated cheddar or swiss cheese

4 Tbsp barbeque sauce

Butter/olive oil/spray for casserole pan

Directions:

The night before (or according to frozen dough instructions), take dough out and place in greased bread tin. Cover with a cloth and let rise all night. Tip: if making the rolls for breakfast, sauté the onion, green pepper and mushrooms the night before and cool.

In the morning, flour your surface and roll out the dough to a 12 inch by 15 inch rectangle.

If you have not already done so, sauté the onion, green pepper and mushrooms until tender in a few tablespoons or oil or butter. Let cool.

Brush barbeque sauce lightly over the dough. Just a light layer, otherwise the rolls will be soggy. Then spread on the meat evenly to all corners of the dough. Cover this with the mixed vegetables. Finally take 1.5 cups of the cheese and spread on the rolls.  Taking the long side of the dough, roll the dough into a 15 inch log. Do not roll too tight. Push in the ends so it is even. Then, cut the log into 10 equal rounds.

In a greased pan (use butter, olive oil or spray), lay the 10 circles with space between them so they can rise. Cover the pan with a cloth and leave in a warm spot for another 30 -60 minutes (if you have the time to let them double in size). One technique I use: I heat a cup of water, with a dry, clean dishtowel in the microwave for one minute. I remove the cup of water, place the buns in the microwave and cover the dough with the warm cloth. Let it rise in the microwave, but do not turn on the microwave.

Heat oven to 350 °F. Sprinkle remaining cheese on the buns (if you really like barbeque sauce, you could gently brush more on top before adding the cheese). Remove towel from dough and bake for 22 – 25 minutes.

Serve with eggs and fresh fruit!

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.