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 18×26-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.
