Recipe Alert: Roast Beef Roll Up

Alert the media. It's true. I, the self-proclaimed most horrible cook in America, am about to share a recipe with you. Truth be told, I can't make much. But what I can make does turn out really, really good.

Today, I'm giving you my recipe for Roast Beef Roll Up. This is my husband's favorite thing that I make, and it ranks pretty high on my own list too.

It's super easy to make, I promise.

Roast Beef Roll Up

Ingredients
1 pound deli roast beef (sliced thin)
12 slices provolone cheese
2 rolls refrigerated pizza dough crust (found by the biscuits, rolls, and refrigerated cookies - usually near the eggs or dairy section)
1 Egg
Season All Seasoned Salt (found by all the salts/seasonings)

Directions
Preheat oven to 400*. Open one can of pizza dough crust and roll out into a 12 x 9 rectangle on a lightly floured surface. Cover with 1/2 of the roast beef, and then add 1/2 of the cheese. (Be sure to get within half an inch of the edges of the dough.) Starting at the longest side of the rectangle, roll up the dough in a jellyroll fashion. Press the seam together to seal the roll. Repeat with the remaining crust and filling ingredients. Place rolls (seam side down!) on a round baking tray. (I use a 15" round stone.) Press ends together to seal into a full circle.

In a small bowl, scramble the egg. Using a pastry brush, (or if you're like me and don't own a pastry brush - your hand), coat the outside of the ring with the egg. Sprinkle the top of the roll with the Season All.

Bake for 25 - 28 minutes or until the top is golden brown. (The longer you cook it, the less "doughy" the middle will be.)

Wait 10 minutes before cutting and serving.

I serve mine with sides of ranch dressing, yellow mustard, and honey mustard. (Not mixed together. They're separate.) And I cut the ring into 1 inch thick slices so they're easy for dipping.

Also, you can make substitutions - You can add in grilled onions for a "Philly cheesesteak" taste. And you can use cheddar cheese, mozzarella cheese, or colby-jack cheese. Shredded cheese also works - just add as much as you like. I've also made it with ham and/or turkey, although roast beef is everyone's favorite. (It's easy to change things up with this recipe.)

If you try it, let me know what you think!