1 pound ground round or sirloin
½ small yellow onion, finely chopped (about ½ cup)
½ red bell pepper, finely chopped (about ½ cup)
½ green bell pepper, finely chopped (about ½ cup)
1 tablespoon Worcestershire sauce
Salt and pepper
pinch garlic powder, to taste
2 packages crescent rolls
11/2 cup shredded Provolone cheese
flour, for rolling out crescent rolls
1 egg white, lightly beaten, if desired, to make crescents “glossy”
Preheat oven to 375 degrees. In a skillet over medium-high heat, brown the meat until cooked though, about 5 minutes.
Once brown, add the onion, peppers and Worcestershire sauce and cook until vegetables begin to soften, about 4 or 5 minutes. Add a pinch of garlic powder, and salt and pepper to taste. Remove from the heat and cool.
Sprinkle work surface with a small amount of flour. Open a package of crescent rolls and gently roll out, so the crescents are slightly larger but do not lose their “cutting lines”. Cut out the marked triangles, then cut each triangle in half, diagonally, so that you have 16 triangles.
Sprinkle each triangle with cheese, then add about a tablespoon of meat mixture onto each one.
Fold tip of triangle over filling to meet long side, then bring remaining ends over on top.
Place filled crescents on ungreased baking sheet and brush with beaten egg white, if desired.
Repeat steps with second package of crescent rolls.
Bake until golden brown, about 10 minutes. Cool slightly and serve.
