● 7 frozen sandwich steaks ; (like Steak-Umms)
● 1 small onion ; chopped
● 4 oz. can mushrooms stems and pieces ; drained
● 2 tubes refrigerated pizza crust
● 1 tbsp. Italian salad dressing
● 1/4 lb. provolone cheese slices
Preheat oven to 400 degrees Fahrenheit. Place a skillet over medium-high heat. Break the steaks into strips and add to the skillet. Cook, chopping with a spatula. As the steak is browning, add the chopped onions, continuing to chop and stir with the spatula until the onions are tender. Add the drained mushrooms and stir. Drain off the excess fat.
On a greased rimmed cookie sheet, unroll one of the pizza crusts and roll it to a 12″ x 10″ rectangle. Brush with the Italian dressing. Spread the cooked steak mixture evenly over the dough, leaving a 1/2″ border of bare dough around the edges. Place the provolone cheese slices evenly over the filling.
On a sheet of wax paper, foil, or a pastry cloth, unroll the second pizza crust and roll into a 12″ x 10″ rectangle. Flip over onto the filling and remove the wax paper. Press the edges all around to seal.
Bake for 15 to 20 minutes, until the dough is cooked and golden. Allow to rest for 5 minutes, then use 2 spatulas to remove it from the cookie sheet and place on a rack to cool. When cool, cover and refrigerate until firm. Cut into 10 bars. Wrap each individually and refrigerate or freeze until ready to serve.
These may be eaten warm, cold or room temperature.