Tuesday, February 28, 2012
French Dip Crescents
Ever since I saw the French Dip Crescents on Pinterest last week, I've been dying to try them. I even made a special trip to Walmart to get the ingredients. Unfortunately (but typical), Walmart did not have one of the ingredients I needed, the Au Jus gravy mix, and then I forgot to get the horseradish. I decided to "make do" with what I had, and we really liked the results!
French Dip Crescents Ingredients:
~8 oz. deli sliced roast beef (I used Hillshire Farms.)
sliced cheese (I used Swiss, but other recipes call for Provolone.)
one tube of 8 crescent rolls (I got the grand crescents which are 50% bigger than the regular.)
Au Jus Ingredients:
carrots (I used 4 "chips")
thyme (did not measure)
onion powder (did not measure)
butter (did not measure)
enough water to mostly fill a small pot
one tub of Knorr's homestyle stock, beef flavor
Begin the au jus about an hour before you want to serve.
1. Put carrots, thyme, and onion powder in a small pot. Add butter. Melt the butter and mix with the carrots and seasonings.
2. Add water and heat.
3. Add Knorr's homestyle beef stock. Mix.
4. Heat to almost boiling. Simmer until crescents are done.
5. Preheat oven to 350 degrees F.
6. Unwrap a crescent roll at a time. Stretch out the dough a little so that the big end looks a little more like a rectangle.
7. Drip A-1 onto the crescent roll.
8. Divide the roast beef into 8 roughly equal portions. Put 1/8 onto the crescent roll.
9. Top with cheese (I put 1/4 slice of cheese on each one. You can add more if you like.)
10. Roll up and put on ungreased baking sheet. Repeat for remaining crescent rolls.
11. Bake for about 15 minutes or until the crescents are golden brown.
12. Put au jus into as many serving dishes as you need.
My husband was out Soulwinning this morning when I made this. He brought home hamburgers from a new burger place, not knowing that I'd prepared lunch. I said I still wanted to try them, and he said he wanted to try them as well. We both loved them! Definitely a keeper recipe!