Heat oven to 350F. In large skillet over medium high heat, stir fry steak strips in margarine until no longer pink; remove from skillet. Add onion and green pepper; cook until crisp tender, about 5 minutes. Return cooked steak to skillet and season with salt and pepper. Unroll 1 can dough into 2 long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2 inch; firmly press edges and perforations to seal. Press or roll out to form 13x7 inch rectangle. Spoon heaping cupful of meat mixture in 2 inch strip lenthwise down center of dough to within 1/4 inch of each end. Sprinkle 1/2 cup of the cheese over meat mixture. Make cuts 1 inch apart on longest sides of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filling, alternating from side to side. Fold ends of brain under to seal. On second ungreased cookie sheet, repeat, using remaining can of dough, meat mixture and cheese. Brush braids with beaten egg. Bake at 350F for 16-22 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool 5 minutes before serving. Makes 6 servings.