French Dip Crescent Rolls Recipes

FRENCH DIP CRESCENT RING

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.

FRENCH DIP CRESCENTS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Unroll crescents onto a large ungreased cookie sheet.
• 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 for 13 to 15 minutes, until crescents are a golden color.
• Prepare the Au Jus gravy as directed on package.
• Serve with Au Jus for dipping.

FRENCH CRESCENT ROLLS

Steps:

• Dissolve yeast in warm water. Add milk, egg, sugar, shortening and salt; mix well. Add flour; mix until smooth. Place in a greased bowl, turning once to grease top. Cover and refrigerate at least 1 hour. , Turn dough onto a floured surface; roll to 1/4-in. thickness. Spread with 1 tablespoon softened butter. Fold corners to the middle and then fold in half. Wrap dough in waxed paper; chill for 30 minutes. Repeat rolling, buttering, folding and chilling steps twice. , Turn dough onto a floured surface; roll into a 34x5-in. rectangle. Cut into 16 triangles; roll up each triangle from wide edge to tip and pinch to seal. Place rolls, tip down, on greased baking sheets and curve to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 10 minutes or until lightly browned. For icing, combine sugar, milk, butter and extracts; spread over warm rolls. Sprinkle with nuts.