Tuesday, March 13, 2012

French Dip Crescents with Au Jus

Ah, French Dip I am a fan of yours
This was another Super Bowl Appetizer and by no means are they listed in any particular order, I thought they were all spectacular and would make them again in a heart beat. This one also received raves and it was so simple it was ridiculous. I do think you need the au jus. I dont know if there is an easier way to get it then to make it, I would investigate that next time because it was a pain, but it was worth it, to have that beefy yum flavoring.

French Dip Crescent

borrowed from Mamma Loves Food


2 packages crescent rolls, 8 count

1 pound deli roast beef, thinly sliced

8 slices of provolone cheese sliced in 1/2

optional: Horseradish Sauce

optional: Au Jus for dipping (see recipe below)


Unroll crescents onto a large cookie sheet.

Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a 1/2 of cheese on each crescent.

Roll crescents starting from the wide end and ending at the narrow end.

Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.

Serve with Au Jus and enjoy!

Easy Au Jus Ingredients:

olive oil, just enough to saute

1/4 cup red onion, chopped

1 teaspoon garlic, minced (I use jarred)

1/8 cup white wine

1 tablespoon Worcestershire sauce

2 1/2 cups beef broth

1 teaspoon flour

Directions for au jus:

Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.

Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.

Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.

Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.


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