Beef Wellington

24 oz round steak
16 oz sliced white mushrooms
2 small onions diced
4 T light cream
1 t ground thyme
1/2 t black pepper
3 oz shredded asiago cheese
2 pkg Pillsbury reduced fat crescent rolls
1 egg white

Slice mushrooms and onion, Spray skillet with cooking spray, cook onions and mushrooms about 3 minutes on medium/low heat. Add cream, thyme, and pepper. Cook another 2-3 minutes, stirring regularly. Remove from heat and stir in the cheese. Lay out two crescent rolls in a square and pinch seam together, repeat with rest of the rolls to form 8 squares. Spoon mushroom mix onto squares and top with 3 oz beef. Brush the edges with beaten egg white and press to seal corners into pockets. Brush the tops with egg white. Bake at 400 degrees for 20-25 minutes until puffy and golden. Let sit for a few minutes and serve.

Next time I make this I plan to cut down the cheese a bit more. It is so strong, it overpowers the other flavors a little.

Number of Servings: 8

Recipe submitted by SparkPeople user ACO1000000.