Strogaloaf

A couple weeks ago we went to our favorite grocery store on a Saturday. They had lots of samples and one of those samples was a cheese tray. We tried several and my favorite was the Garden Jack. I decided to buy a brick of it and the lady doing the samples gave me a recipe that used that cheese. We decided to try it that afternoon and were immediately thankful we did. It is very tasty.

8 oz. Sour Cream
Half of a 1.5oz Packet Dry Beef Stroganoff Mix (found near gravy mixes)
2.5 oz Package Dried Beef
1 tube Crescent Roll Baking Dough
1 c. Shredded Garden Jack Cheese
1 Tbs Melted Butter
Waxed Paper
Parchment paper

Preheat oven to 375 degrees.

Dice beef, mix in bowl with sour cream and stroganoff mix. Place crescent baking sheet on waxed paper and spread out until you have an even rectangle. (If using regular crescent roll dough, pinch seams together with moistened fingers).

Spread sour cream mixture wot within 1/2" of sides and ends. Sprinkle shredded Garden Jack cheese over top.

Start rolling on one end, lifting waxed paper to ease job. Place on cookie sheet covered with Parchment Paper, seam side down. Pinch sides shut. Brush with melted butter (sprinkle with Garlic Salt, optional). Bake 15-20 minutes. Cool 10 minutes before slicing.



We have already made this recipe a few times. If you can find Dried Beef in a deli, I would highly recommend using that over the prepackaged version. It is good either way, but definitely better with the deli meat.

This is meant as an Hors d' Oeuvre, but last night we made it for our meal and I served it with Steamed Fresh Green Beans.