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Beefy Onion Strudel

(Prep Time: 20 minutes. Baking Time: 20 minutes)

1 Tablespoon olive oil
1 Tablespoon butter
1 large onion thinly sliced, then cut each slice in quarters
1 Tablespoon flour
2 teaspoons Worcestershire sauce
2 Tablespoons soy sauce
2 cups cooked beef tenderloin cut into 1” cubes
(or 1 - 1½ lbs deli roast beef, thickly sliced and then cut into ½ “ cubes)
4 slices provolone cheese
2 (8 ounce) packages unbaked crescent roll dough (i.e. Pillsbury)
1 egg, well beaten

1. Preheat oven to 375°F.
2. Heat olive oil and butter in a large skillet, sauté 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.
3. Unroll 1 package of crescent roll dough – do not separate. Arrange longest sides of the dough across the width of a cookie sheet. Repeat with the second package of dough, slightly overlapping the two packages of dough (you are trying to form 1 large piece of dough). Using your fingers, press the edges of the two pieces of dough together. To make serving easier, I often line the cookie sheet with a piece of parchment paper prior to laying down the dough. This prevents the strudel from sticking (it’s not critical to do this).
4. Spread the filling down the middle of the large piece of dough. Top with cheese. Using a knife, cut lines 1 ½” apart down both sides of the dough that has not been covered with filling. To form a “braid”, start at one end and lift 1-one inch strip of dough from the right side of the beef mixture and lift it up and half way 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.
5. Brush beaten egg over top (you don’t need to use all of the egg, just enough to slightly coat the braid).
6. Bake 20-22 minutes or until golden brown. Cut into 1 ½” slices and serve.

Serves 10

Spread the filling down the center of the two pieces of dough.	Form the braid by lifting each 1" strip up and over the filling	Final Result