French Dip Squares Savory Twist (Printer-Friendly Version)
Buttery, cheesy layers of roast beef and provolone baked in crescent dough, perfect for sharing warm with au jus.
# What You'll Need:
→ Dough
01 -
2 cans refrigerated crescent roll dough
→ Meat and Cheese
02 -
454 grams deli roast beef, thinly sliced
03 -
12 slices provolone cheese
→ Seasoning and Butter
04 -
30 milliliters unsalted butter, melted
05 -
1 teaspoon garlic powder
06 -
1 teaspoon dried parsley
07 -
1 teaspoon onion powder (optional)
→ Au Jus
08 -
1 packet au jus mix
09 -
473 milliliters water
# Steps to Follow:
01 -
Preheat oven to 375°F. Line a 23×33 cm baking pan with parchment paper.
02 -
Unroll one can of crescent dough and press it evenly into the pan, sealing all seams.
03 -
Arrange 6 slices of provolone cheese evenly over the dough, cover with all roast beef slices, then layer the remaining 6 slices of provolone cheese on top.
04 -
Place the second crescent dough sheet over the layered meat and cheese, gently stretching it to cover completely.
05 -
Combine melted butter, garlic powder, dried parsley, and optional onion powder. Brush mixture evenly over the top dough layer.
06 -
Bake in the preheated oven for 20 to 25 minutes, until the dough is golden brown, crisp, and puffed.
07 -
While baking, prepare au jus sauce according to packet instructions using the specified amount of water.
08 -
Allow the bake to rest for 5 minutes, then slice into 12 to 16 squares. Serve warm with au jus for dipping.
# Additional Tips:
01 -
Sealing the dough seams prevents filling leakage during baking.