Description
French Dip Crescent Rolls combine tender deli roast beef and creamy provolone cheese wrapped in flaky crescent roll dough, baked to golden perfection and served with warm Au Jus gravy for dipping. This easy-to-make appetizer or snack delivers classic French dip flavors with a delightful handheld twist.
Ingredients
Scale
Filling
- ½ lb deli roast beef, thinly sliced
- 4 slices provolone cheese
- 4 tsp creamy horseradish sauce
Dough
- 1 (8-oz) can refrigerated crescent rolls
Au Jus
- 1 (1-oz) packet Au Jus Gravy mix
- Water as directed on package
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Crescent Rolls: Separate the crescent roll dough into 8 individual triangles. Spread about a teaspoon of creamy horseradish sauce evenly over each triangle to add a bit of tangy heat.
- Add Fillings and Roll: Place half a slice of provolone cheese on the wide end of each crescent triangle, then layer on slices of roast beef. Carefully roll each crescent up from the wide end to the point, encasing the fillings inside. Place the rolled crescents on the prepared baking sheet, spaced evenly.
- Bake Rolls: Bake in the preheated oven for 15 to 18 minutes or until the crescent rolls turn golden brown and puff up. Once baked, sprinkle with fresh parsley for a pop of color and freshness if desired.
- Prepare Au Jus Gravy: While the rolls are baking, prepare the Au Jus gravy by mixing the gravy mix with the appropriate amount of water as indicated on the packet. Heat until warmed through and slightly thickened.
- Serve: Serve the hot French Dip Crescent Rolls alongside the Au Jus gravy, allowing guests to dip rolls into the savory sauce for a delicious bite.
Notes
- Use thinly sliced roast beef for easy rolling and a tender bite.
- Adjust the amount of horseradish sauce to taste for more or less heat.
- Fresh parsley is optional but adds nice color and flavor.
- Serve immediately for best texture; leftover rolls can be reheated but may lose flakiness.
- You can substitute provolone with other melting cheeses like Swiss or mozzarella.
