Philly Cheesesteak Rolls

Ingredients:
¾ lbs. extra lean ground beef, 5% fat
1 medium sweet red pepper, seeded and sliced in strips
1 medium green bell pepper, seeded and sliced in strips
1 large onion, sliced into rings
4 wedges Laughing Cow Light Creamy Swiss, any flavor (original preferred)
8 (12x17-inch) sheets phyllo dough
1 tsp reduced-calorie margarine, melted
salt & papper to taste

Instructions:
Preheat oven to 375°.  Spray a baking sheet with nonstick spray.  Spray a large nonstick skillet with butter-flavored nonstick spray and begin browning onion and peppers over medium heat.  Add ground beef and cook until completely done.  Add small amounts of water to keep beef and onion mixture from burning while cooking. 

Place the phyllo sheets on a work surface and cover them with a damp cloth or paper towel.  Remove two sheets from the stack and spray with butter-flavored nonstick spray.  Remove two more sheets, lay them directly on top of the first two sheets, and spray them.  Cut the stack of sheets in half, creating two 12 x 8.5-inch rectangular stacks.  Place 1/4 of the meat and onion mixture on the short end of one rectangle, place a Laughing Cow cheese wedge in the center of the mixture, and fold all four layers of phyllo dough around the mixture to create a roll.  Repeat with the remaining phyllo, cheese, and meat mixture.  Transfer the rolls to the prepared baking sheet, gently pinch the ends of each roll closed, and brush lightly with the melted margarine.  Bake until golden brown.

Bake at 375° for 15 - 20 minutes.

Yields 1 roll per serving.

Special Information:
Makes 4 cheesesteak rolls.