• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in bouillon and pepper. Cool for 15 minutes.
• On a floured surface, roll out dough into a 12-in. x 8-in. rectangle. Spread beef mixture to within 1/2 in. of short edges and 1 in. of long edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal.
• Cut into 12 slices. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until nearly doubled, about 30 minutes.
• Bake at 425° for 15-20 minutes or until golden brown. Place two cheese strips over each roll. Bake 5 minutes longer or until cheese is melted.
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