Instructions

• Preheat oven to 375°F (190°C).
• In a sauté pan, melt 1 tablespoon butter over medium heat. Add the sliced 1/2 onion and sliced green bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and set aside.
• Unroll the 8-count can of refrigerated crescent rolls and separate into 8 triangles.
• Divide the 4 teaspoons horseradish sauce into 8 portions (1/2 teaspoon each) and spread one portion onto each crescent triangle.
• Cut the 4 slices of provolone in half to make 8 half-slices. Place one half-slice of provolone on each triangle (on top of the horseradish).
• Divide the 1/2 pound of thinly sliced roast beef evenly among the 8 triangles and place the beef on top of the cheese.
• Divide the cooked onion and pepper evenly and place a few slices on top of the beef on each triangle.
• Roll up each crescent from the wide end to the point, tuck the ends under if desired, and place seam-side down on a baking sheet.
• Bake 15–18 minutes, or until the crescents are golden brown. Let cool a few minutes before serving.