Philly Cheesesteak Pockets

Ingredients

• 2 (8 ounce) packages Pillsbury Crescents
• 1 (8 ounce) 1/3 fat cream cheese
• 1 pound thinly sliced beef tenderloin
• 1/4 cup thinly sliced onion
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 1/4 teaspoon onion salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 4 slices havarti cheese, cut in half

Instructions

1. In a large saute pan, heat olive oil over medium high heat once hot add onion, saute for 1-2 minutes or until evenly brown in color.
2. Add beef and cook 2 minutes; stirring.
3. Add red pepper flakes, sea salt, onion salt, garlic salt, black pepper.
4. Once beef is cooked to medium rare, add cream cheese, melt and stir to incorportate.
5. Remove from heat.
6. Preheat oven to 350 degrees F.
7. Open Pillsbury Crescents using fingers press 2 crescent sections together to make a rectangle shape.
8. Place 2 tablespoons philly cheese filling along one side of rectangle, top with half piece of harvarti cheese.
9. Fold top half of rectangle over filling, press edges together using the tongs of a fork.
10. Place on unsprayed cookie sheet.
11. Repeat with remaining 7 pockets.
12. Bake for 12-15 minutes until evenly browned and flaky.
13. Serve hot and enjoy your Philly Cheesesteak Pockets Recipe!