French Dip Crescent Ring Recipes
FRENCH DIP CRESCENT RING
If you want to impress all of your friends make this French Dip Crescent Ring from Delish.com at your next party.
Categories french dip crescent ring party appetizers crescent roll recipes roast beef recipes easy party recipes
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375 degrees F.
- Melt 2 tbsp butter in a medium skillet over medium-high heat. Stir in onion and 1 thyme sprig. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Season with salt and pepper and reduce heat to medium. Continue cooking, stirring occasionally, until the onions are soft and caramelized. Remove from heat.
- Line a large baking sheet with parchment paper. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base of the triangles should overlap).
- Spread mustard on dough. Top with provolone, roast beef, and onions creating a ring at the base of the triangles. Fold triangle tips over filling and tuck under base to secure.
- In a small bowl, whisk egg. Brush top of dough with egg and sprinkle with parsley and garlic powder. Bake until dough is golden and cheese has melted, 15-20 minutes.
- Meanwhile, make au jus. Melt remaining butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce and thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly. Pour into a small bowl and garnish with parsley.
- Serve ring hot with the dipping sauce.
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- Construct squares: Spread an even layer of mustard onto ready crescent, leaving a ½" boundary clear on all borders. Top with a layer of roast beef & also a layer of provolone. Top with caramelized-onions, then unroll remaining tube of crescent-rolls & place on top of onion layer. Pinch together seams to seal.
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- Remove from oven and set aside. Meanwhile, caramelize onions: In a large skillet over medium heat, melt 2 tablespoons butter.
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2020-04-22 Preheat oven to 375 F. In a medium skillet over medium-hig heat, melt 2 tbsp butter. Stir in onion and 1 thyme sprig. Cook, stirring occasionally, until the …
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- In a medium skillet over medium-hig heat, melt 2 tbsp butter. Stir in onion and 1 thyme sprig. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Season with salt and pepper and reduce heat to medium. Continue cooking, stirring occasionally, until the onions are soft and caramelized. Remove from heat.
- Line a large baking sheet with parchment paper. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base of the triangles should overlap).
- Spread mustard on dough. Top with provolone, roast beef, and onions creating a ring at the base of the triangles. Fold triangle tips over filling and tuck under base to secure.
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- Melt 2 tbsp butter in a medium skillet over medium-high heat. Stir in onion and 1 thyme sprig. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden.
- Line a large baking sheet with parchment paper. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base of the triangles should overlap).
- Spread mustard on dough. Top with provolone, roast beef, and onions creating a ring at the base of the triangles. Fold triangle tips over filling and tuck under base to secure.
- In a small bowl, whisk egg. Brush top of dough with egg and sprinkle with parsley and garlic powder. Bake until dough is golden and cheese has melted, 15-20 minutes.
- Meanwhile, make au jus. Melt remaining butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce and thyme, stripped from stem.
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- Melt 2 tbsp butter in a medium skillet over medium-high heat. Stir in onion and 1 thyme sprig. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden.
- Line a large baking sheet with parchment paper. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base of the triangles should overlap).
- Spread mustard on dough. Top with provolone, roast beef, and onions creating a ring at the base of the triangles. Fold triangle tips over filling and tuck under base to secure.
- In a small bowl, whisk egg. Brush top of dough with egg and sprinkle with parsley and garlic powder. Bake until dough is golden and cheese has melted, 15-20 minutes.
- Meanwhile, make au jus. Melt remaining butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce and thyme, stripped from stem.
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