Name: French Dip Squares
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Cooking spray -; 2 (8-oz.) tubes refrigerated crescent rolls -; 4 tbsp. butter, divided -; 2 medium onions, thinly sliced -; 4 sprigs fresh thyme, divided -; Kosher salt -; Freshly ground black pepper -; 1/4 c. whole-grain mustard -; 1/2 lb. deli roast beef, patted dry -; 9 slices provolone -; 1 tbsp. freshly chopped parsley -; 1 clove garlic, minced -; 1 c. low-sodium beef broth -; 1 tbsp. Worcestershire sauce -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - French Dip Squares

1. Cooking spray -

2. 2 (8-oz.) tubes refrigerated crescent rolls -

3. 4 tbsp. butter, divided -

4. 2 medium onions, thinly sliced -

5. 4 sprigs fresh thyme, divided -

6. Kosher salt -

7. Freshly ground black pepper -

8. 1/4 c. whole-grain mustard -

9. 1/2 lb. deli roast beef, patted dry -

10. 9 slices provolone -

11. 1 tbsp. freshly chopped parsley -

12. 1 clove garlic, minced -

13. 1 c. low-sodium beef broth -

14. 1 tbsp. Worcestershire sauce -

How to cook deliciously - French Dip Squares

1. Stage

Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams.

2. Stage

Bake until edges are slightly golden, about 12 minutes. Remove from oven and set aside.

3. Stage

Meanwhile, caramelize onions: In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring occasionally, until onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Remove from heat.

4. Stage

Build squares: Spread an even layer of mustard onto prepared crescent, leaving a 1/2" border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions.

5. Stage

Unroll remaining tube of crescent rolls and place on top of onion layer. Press seam into bottom crust to seal all edges. Melt 1 tablespoon butter and brush all over top of crescent dough, then sprinkle with parsley and salt.

6. Stage

Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)

7. Stage

Let cool 15 minutes before slicing into squares.

8. Stage

Meanwhile, make au jus: Melt remaining 1 tablespoon butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce, and remaining 2 sprigs thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly.

9. Stage

Serve squares with au jus on the side for dipping.