Recipe(tried): Philly Beef-Stuffed Sandwich

It's raining and a little on the cool side here in Oregon. I just bought a baking stone so I am trying some new recipes. Tonight we enjoyed Philly Beef-Stuffed Sandwich, red pepper slices, dill pickles, iced tea and praline pecan ice cream for dessert.

Philly Beef-Stuffed Sandwich
Recipe by: Pampered Chef
Serves 6-8

1 cup green bell pepper, chopped
3/4 cup onion, chopped
1 tablespoon vegetable oil
2 garlic gloves, pressed
1 teaspoon dried oregano leaves, divided
2 packages (10 oz. each) refrigerated pizza crust
8 ounces thinly sliced deli roast beef
8 ounces thinly sliced American cheese
1 egg white, lightly beaten
1 tablespoon water

Preheat over to 400 degrees F. Chop bell pepper and onion. In skillet, heat oil over medium heat until hot. Press garlic into oil. Add bell pepper, onion and 1/2 tsp oregano leaves. Cook and stir 3-4 minutes or until vegetables are crisp-tender. Remove pan from heat. Unroll 1 pizza crust onto lightly floured surface. Using a lightly floured rolling pin, roll out crust to 12x9-inch rectangle, cover with half of the beef, cheese and vegetable mixture to within 1/2-inch of edges of dough. Starting at longer side of rectangle, roll up dough, jelly-roll fashion; press seam together to seal. Repeat with remaining crust and filling ingredients. Place rolls, seam side down, on baking stone (or cookie sheet). Join ends of rolls together to form 1 large ring; press ends together to seal. In small bowl, combine egg white and water; brush onto dough using pastry brush. Sprinkle with remaining 1/2-tsp oregano. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.

Variations: We used a red bell pepper and substituted colby-jack cheese slices for the American cheese. We also used Italian seasoning in place of the oregano.

My family (including the teenagers) decided this one's a keeper.