This was a hit last night!
Know how I know?
The people didn't say, "Nice try, Mom."
The people said, "Let's have this more often!"
It's SO easy, and so yummy. It's pretty rich though, just FYI.
So, as promised, here is the recipe for:
Beefy Onion Strudel
1 Tbsp olive oil
1 Tbsp butter
1 large onion thinly sliced
1 Tbsp flour
2 tsp Worcestershire sauce
2 Tbsp soy sauce
2 cups cooked beef tenderloin or
(I used 2 packages of OM board cut deli meat, cubed)
4 slices provolone cheese
2 (8 oz) packages unbaked Pillsbury crescent roll dough
1 egg, well beaten
Preheat oven to 375 F
Heat olive oil and butter in a large skillet, saute onions until tender and slightly browned.
Remove pan from heat and stir in flour very well. Return to medium low heat and add Worcestershire sauce and soy sauce, stirring well until blended and thickened.
Remove from heat and add beef. Toss to coat.
Unroll 1 package of crescent roll dough. Do not separate. Arrange longest sides of dough across the width of a cookie sheet. Repeat with the second package of dough, slightly overlapping the two packages of dough. Use fingers to press the edges of the two pieces of dough together.
Spread the filling down the middle of the large piece of dough. Top with cheese. Using a knife, cut lines 1 1/2" apart down both sides of the dough that has not been covered with filling.
To form a 'braid", start at one end and lift one strip of dough from the right side of the beef mixture and lift it up and halfway across the beef mixture. Repeat with a strip from the left side.
When the strips meet in the middle, slightly overlap them and press together. Repeat until all strips have been braided together.
Brush beaten egg over top.
Bake 18-22 minutes or until golden brown.
Cut into 1 1/2" slices and serve.