French Dip Crescents with Au Jus

Recipe Rating:
 1 Rating
Serves: 4
Prep Time:
Cook Time:

Ingredients

2 pkg crescent rolls, 8 count
1 lb deli roast beef, thinly sliced
4 oz swiss or provolone cheese, cut in 16 equal sized pieces
optional: horseradish sauce
EASY AU JUS
olive oil, just enough to saute
1/4 c red onion, chopped
1 tsp garlic, minced ( i use jarred)
1/8 c white wine
1 Tbsp worchestershire sauce
2 1/2 c beef broth
1 tsp flour

The Cook

Hope Vaillancourt Recipe
x1
Well Seasoned
Payson, AZ (pop. 15,301)
MissHopie87
Member Since Aug 2011
Hope's notes for this recipe:
I love French Dip.

Inspired by: mamalovesfood.com
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Directions

1
AU JUS: To get started, heat olive oil in skillet and caramelize the onions. Add garlic and cook for another minute. Add white wine to deglaze the pan (that's the best part!) Add worcestershire and cook for another minute; stir constantly. Add beef broth and bring to just a boil; reduce heat and simmer for about 30 minutes more.
2
Strain broth mixture to remove solid, then return it to the pot. Add flour and simmer an additional 5 minutes; stirring occasionally. Set aside.
3
FRENCH DIP CRESCENT ROLL: Unroll the prepared crescent dough onto cookie sheet(s).
4
Spread a small amount of horseradish on each crescent - adjusting to your taste. Add a slice of roast beef and cheese onto each crescent.
5
Roll 'em up! Begin at the wide end and work your way to the narrow end.
6
Bake at 375 degrees for 11 to 13 minutes, or until golden brown.

About this Recipe

Comments

1-5 of 6 comments

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user Christine Fernandez SuperMom77 - Jan 29, 2012
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
Kiss the Chef
user Lora DiGs ansky714 - Sep 26, 2012
Hope these babies sound delicious....cant wait to try PINCHED :)
user Lora DiGs ansky714 - Oct 9, 2012
Hope made these crescents n dip tonite....we all really liked them I will b makn them again :)
user Lora DiGs ansky714 - Oct 9, 2012
I tried this recipe and say it's Family Tested & Approved!
user Lora DiGs ansky714 - Oct 9, 2012
I shared a photo of this recipe. View photo

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