1 (10 oz ) container refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese
1 egg, beaten
Heat oven to 350°F.
In a skillet, melt you butter and cook your pepper and onion at medium high heat. Cook until veggies are soft and tender.
Mix your veggies and steak together.
Unroll 1 can of dough onto an ungreased cookie sheet, firmly press to make the dough into one big piece. Press or roll into a rectangle.
Spoon the steak mixture down center of dough to within 1/4 inch of each end. Sprinkle the cheese over the steak mixture.
Make cuts 1 inch apart on long sides of rectangle just to edge of filling (I used a pizza cutter to cut my dough). For braided appearance, fold strips of dough at an angle halfway across filling with ends slightly overlapping, alternating from side to side. Fold ends of braid under to seal. Brush braid with beaten egg. (You don't have to use all of the egg, just brush enough on to cover the top).
Bake 16 to 22 minutes or until golden brown, switching position of cookie sheet in your oven halfway through baking. Cool 1 minute; remove braid from cookie sheet. Let stand 5 minutes before serving. Cut into slices.