Italian Beef Sandwiches

I think most people have some version of this recipe. It's very easy to make as the Italian beef is made in the Crockpot.

Italian Beef Sandwiches
1 lb beef roast
1 jar pepperoncini peppers
Hoagie rolls
Provolone cheese

1. Place roast in slow cooker. Cover with entire jar of pepperoncini peppers (do not drain).
2. Cook on high for one hour and then on low for 4 to 6 hours or until done. Shred roast to make sandwiches.

Crescent Chicken Bundles

Okay, so all of the recipes this week are new ones I'm trying. I didn't make the Tuscan potato salad because of time. I did make the chicken artichoke packets. They were good, but I have a similar recipe that I like better, so I'll post that recipe instead. These can be frozen.

Crescent Chicken Bundles
6 oz cream cheese, softened (reduced fat)
4 Tbsp butter, melted, divided
2 Tbsp minced chives
2 Tbsp milk
1/2 tsp salt
1/4 tsp pepper
4 cups cooked chicken
2-8 oz packages of crescent rolls (reduced fat)

1. In a small bowl, beat cream cheese, 2 Tbsp butter, chives, milk, salt and pepper until blended. Stir in chicken.
2. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter.
3. Transfer to ungreased baking sheets. Bake at 350 degrees for 20-25 minutes or until golden brown.
4. To freeze: Transfer uncooked bundles to baking sheet, cover and freeze until firm; transfer squares to a covered freezer container. May be frozen for up to two months. To cook frozen bundles: Thaw in the refrigerator and bake as directed.