I love a French Dip. I love a Crescent Roll. The two together? Marriage made in food heaven. No joke, folks. This is a good one. French Dip Crescents for the win!
French Dip Crescent Ingredients:
French Dip Crescent Directions:
French Dip Crescent Ingredients:
- 2 packages crescent rolls, 8 count
- 1 pound deli roast beef, thinly sliced
- 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
- optional: Horseradish Sauce
- optional: Au Jus for dipping (click here for my Easy Au Jus recipe!)
French Dip Crescent Directions:
- 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 piece 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!
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Are you like me? Do you LOVE all things crescent? Then be sure to check out these other reader favorites!
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Are you like me? Do you LOVE all things crescent? Then be sure to check out these other reader favorites!
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Bratwurst Crescents with Curry Mustard Dipping Sauce
Banana Honey Blue Cheese Crescents
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{Looking for more Mama? Come and meet the restof my family at April's Little Family, then join me onFacebook, Twitter, Pinterest, StumbleUpon, and Flickr!}
-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-
{Looking for more Mama? Come and meet the restof my family at April's Little Family, then join me onFacebook, Twitter, Pinterest, StumbleUpon, and Flickr!}
-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-
Oh yum!!!! Will be doing this!!
ReplyDeleteWhere do you get/how do you make your Au Jus? I've only been able to get some decent Au Jus when I cook my own beef (from scratch) for French Dip Sandwiches. Thanks!
ReplyDeleteNever mind, I see now that the Au Jus in the recipe is linked. Please forgive me. :)
ReplyDeleteI am one happy pregnant woman right now! This looks so yummy! I will be trying this TONIGHT!
ReplyDeleteBrilliant!
ReplyDeletewhat a super yum, awesome idea - thank you for sharing!
ReplyDeleteI tried this today, & I had to cook them for over 30 minutes for the crescent dough to be done.
ReplyDeletedid anyone feel like the dough was not done? or too mushy when dipped?
ReplyDeletei made these tonight.. the bottom of each crescent came out very soggy though :-(
ReplyDelete@ Kay & anon - I've never had a problem with undercooked or soggy dough... Was your lunch meat wet?
ReplyDeleteWe made this tonight for dinner and it was yummy. It was our first recipe we tried and blogged about!
ReplyDeleteOH I AM SO MAKING THIS TONIGHT!
ReplyDeleteWe enjoyed making these... fun for my husband and I to work on together, and super yummy! We cheated and used au jus mix from the store, but it was just as good!
ReplyDeleteI made these the other night for my family. Deeeelicious! I thought there would be leftovers for lunch the next day. Nope! They were gone!
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I made these last night and after 25 minutes at 375 the middles were still too gooey to eat. Perhaps another shape would work better?
ReplyDeleteMy hubby ate it anyway, but I could not. The ends were yummy, though.
Featured this yumminess on my blog today!
ReplyDeleteI just wanted to let you know, we made this tonight and it was a slam dunk for dinners! I over cooked them a bit because I don't like even remotely undercooked dough, and they were fabulous. My boyfriend even told me that I should take a picture and post them on "that internet stuff you do." Thanks!! I love being a hero!
ReplyDeleteThis is incredible, I mean, I've seen many variations of cresent rolls, but this has to be the end-all-be-all of every one I've ever seen. Thanks for the awesome post, keep 'em comin!
ReplyDeleteWould there be anything you could use instead of horseradish? Does it make that big of a difference to have no kind of condiment on there? I will be trying these this week without the horseradish.
ReplyDeleteOMG! Awesome, awesome, awesome.
ReplyDeleteThanks to my neice, Ashley, for showing me this recipe!
My kids, 7 & 6, helped me make these for lunch. They weren't as pretty, but still good! I left out the horseradish for their sake and just added it on mine as I ate. They were good without it, but I prefer that kick. We were in a hurry, so we did an even quicker au jus. Cup of beef broth with onion powder and garlic powder (sorry, no measurements, just eyeballed it). Let that simmer while we made the cresents (about 10 mins), then when we put them in the oven, I made a slurry with about 2 tsp of cornstarch and 1/4 cup more broth, then added to the simmering pot to simmer about 10 mins more. It also helped not to strain onions and garlic out because my strainer is mysteriously MIA. It was still good! Definitely something we will make again!
ReplyDeleteThese were great - i did have to cook them a little longer because I think I overstuffed them a little. But the fam loved it. Husband, visiting relative, and 15 mo old alike.
ReplyDeleteI absolutely cannot wait to try these! I can't believe I've never thought of this or seen a recipe like it! Thank you. I love your blog recipes and am excited to search around and try more :)
ReplyDeleteThanks 4 another g8 recipe!!!! The Au Jus & horseradish sauce hit the spot 4 me. My kids & husband preferred it w/o it.
ReplyDeleteVery mouth watering!
I sliced up some mushroom, onion, and bell pepper and tossed in a pan with EVOO to sauté a little and put that inside!!! It gives it a Philly cheese steak twist!!! Mmmm!!
ReplyDeleteSuch a great recipe and soooo yumm...Thank you!
ReplyDeleteso.. i ask cooks and waiters this all the time... when they say.. "roast beef WITH au jus"... do you know what "AU" means??? it means WITH. SO... when you say "with au jus" you are saying .... "WITH, WITH JUICE". so it would be French Dip Cresents AND easy au jus.
ReplyDeleteand because you're being such a pompous $#%^ they spit in your food.
DeleteI'm so with you Anonymous. :)
DeleteI absolutely loved this! I made it last night, and I kind of followed your au jus recipe. My family absolutely loved it. I am now following you, and I signed up for your e-mails.
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OMG is this gross. I SO SO SO won't be anywhere near this.
ReplyDeleteWow, this looks great! You know, I've never tried crescent rolls before, but I definitely think it's time to try it out!
ReplyDeleteI just made these and they're yummy! Thanks for the recipe :)
ReplyDeleteIt looks so good! I'm sure... I'll love it!!
ReplyDeleteMade the french dip tonight, big hit all the way around the table. Thanks!
ReplyDeleteMaking these for the second time tonight! I featured them in my blog. I review Pinterest finds every day and always link back to the original blog. So yummy! Thanks!
ReplyDeletehttp://365ishpins.blogspot.com/2012/09/day-100-easy-french-beef-dip-sandwiches.html
This is awesome! I have made this 3 times already. Thanks for a keeper.
ReplyDeleteHi,
ReplyDeleteI found you through Pinterest. I an addicted pinner but mostly thats it, I dont tend to actually do the items. lol. But I made these and my boyfriend and I loved them. We made the roastbeef and provolone, ham and (different) cheeses and turkey and cheese. We also saved money by buying the meat ends at the deli.
They were so good that we want to make them for the family for Christmas. Can we put it together the night before and refrigerate them for the next day? Well be having a gathering of 40 so Ill be making a bunch
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So Yummy! I baked mine on a pizza stone from Pampered Chef (never cook on anything else), turned the temp down a couple of degrees and I always have my stone in the oven as the oven heats so the stone is hot when I place them on there...they turned out super!!
ReplyDeleteI made these tonight, my 11 year old daughter told me that it was something she would like to eat often!! My husband thought they were good, nothing special, but good as a different thing to add to the menu.
ReplyDeleteI thought they were good, and easy. I think the next time I make these I will stick to a crisp bread just because they get really soggy, really fast in the sauce. THIS AU JUS RECIPE WAS AWESOME!!
Thank you for sharing :)
I made these for superbowl last year and they were a huge hit, so when I needed a recipe for the party tonight these automatically came to mind. To keep them from getting soggy, I dried off each piece of lunch meat with a paper towel before I used it. And for people who don't like horseradish, I made these with a garlic aioli and it they were delicious.
ReplyDeleteWe LOVED these, but the first time I wasn't very generous with the beef, so tomorrow I will make sure to add several pieces of beef in each roll. THis is now a staple in our home. THANKS!
ReplyDeleteI just stumbled upon your blog and I'm so glad that I did. I am so in enamored with all of the things that you made with crescent roll dough. April, you're a clever girl!
ReplyDeleteMine came out soggy as well. I think next time I may use slices of cheese and put that on before the roast beef to see if that helps. I will cook them a few minutes more, too. The au jus was awesome!
ReplyDeleteLooks pretty good... But I'm annoyed after reading this. Why do so many corrupt the term for a sauce derived from the meat's cooking? (Reduced or otherwise...) It's not 'au jus', it's simply 'jus'. Come on people, 'au' means 'with'; let's show some wisdom with our skill.
ReplyDeleteDo get over yourself.
DeleteOh my, I cannot thank you enough! I have re blogged this recipe after finding it on Pinterest; you are helping build my content for a blogging class. Plus, as a culinary student, I look for quick and filling meals. Your blog has been my nifty find of the month(:
ReplyDeleteI'm sorry, what do you mean you reblogged my recipe?
Deletemade these for dinner... Family loved them. thank you. :)
ReplyDelete