Philly-Beef Stuffed Sandwich

This recipe is thanks to Dana and her Pampered Chef days. I fixed it a little different from her and a little different from the original recipe, but it turned out great, and Nate says it must be a keeper.

Philly-Beef Stuffed Sandwich
8 servings

1 c green bell pepper, chopped
3/4 c onion
1 T olive oil
2 t minced garlic
1/2 t dried oregano leaves
2 pkgs refrigerated crescent roll dough
8 oz thinly sliced deli roast beef
8 oz thinly sliced Provolone cheese

Preheat oven to 400. Chop bell pepper and onion. Heat oil over medium until it is hot. Add garlic, bell pepper, onion, and oregano. Cook and stir 3-4 minutes or until vegetables are crisp-tender. Remove pan from heat. Lightly flour a surface to roll out crescent dough and roll one package out to 12" x9"; cover with half of beef, cheese, and vegetable mixture to 1/2" of edges of dough. Starting at longest side of the rectangle, roll up dough jelly-roll fashion; press seam together to seal. Repeat with remaining dough and ingredients. Place roll, seam side down, on baking sheet. Join ends to rolls together to form one large ring; press ends together to seal. Bake 15-20 minutes or until golden brown. Let stand 10 minutes before cutting and serving.