Cheesesteak Kolaches with Horseradish Sauce

Day prior to service: trim and remove silver skin from beef and place in freezer for about an hour to help with slicing. Slice the beef very thin using an electric slicer and store in cooler.

Day of service: On a lightly greased half sheet pan, place thawed rolls 4 across and 6 down.  Place rolls evenly spaced. Spray roll dough with pan release. Place in proofer to rise until double in size (60-90 minutes).

While dough is rising, prepare cheesesteak filling. Using a tilt skillet, heat the oil over medium-high heat and add the bell pepper and onions. Cook for 3-4 minutes, stirring occasionally until onions are lightly browned and translucent.

Add sliced beef, black pepper, garlic and crushed red pepper. Continue cooking until the beef reaches 155 degrees F. Remove filling from skillet and spread evenly on a parchment lined sheet pan to cool. Once cooled, place cheesesteak filling in a large mixing bowl and add the mozzarella. Stir gently to combine.

Remove proofed dough from proofer. Using the bottom of a greased ¼ cup dry measuring cup, press a deep indentation in the center of each roll. Using a number 12 scoop, add cheesesteak filling to the center of each dough. Spray the tops of kolaches with pan release and bake in a preheated 325-degree convection oven for 20 -25 minutes. Remove kolaches from oven and hold hot until service. For horseradish sauce, combine all ingredients. Serve with sauce on the side.

YIELD: 60 Kolaches

Child Servings: 2 oz. equivalent grains per Kolache.

Adapted from Healthy Kids Collaborative, Rachel Petraglia