Ingredients:
French Dip Crescents
2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping
Easy Au Jus
olive oil, just enough to saute
1/4 cup red onion, chopped
1 tsp garlic, minced (I use jarred)
1/8 cup white wine
1 Tbsp Worcestershire sauce
2 1/2 cups beef broth
1 tsp flour
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping
Easy Au Jus
olive oil, just enough to saute
1/4 cup red onion, chopped
1 tsp garlic, minced (I use jarred)
1/8 cup white wine
1 Tbsp Worcestershire sauce
2 1/2 cups beef broth
1 tsp flour
Directions:
French Dip Crescents
- Unroll crescents onto a large cookie sheet.
- Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
- Roll crescents starting from the wide end and ending at the narrow end.
- Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
- Serve with Au Jus and enjoy!
- Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
- Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
- Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
- Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.
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