French Dip Bites (Print version)
Buttery French Dip Bites filled with roast beef and provolone, baked until golden, and served with warm au jus.
# Ingredients:
For the bites
01 -
2 cans (8 oz each) refrigerated crescent roll dough
02 -
8 oz (225 g) thinly sliced deli roast beef
03 -
8 slices provolone cheese, halved
04 -
1/2 cup (80 g) caramelized onions, cooled and chopped
05 -
3 tablespoons (42 g) unsalted butter, melted
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon dried thyme
08 -
1 tablespoon chopped fresh parsley, for finishing
For the au jus
09 -
2 cups (480 ml) low-sodium beef broth
10 -
1 packet (1 oz) au jus gravy mix
11 -
1 teaspoon Worcestershire sauce
12 -
Black pepper, to taste
# Instructions:
01 -
Heat the oven to 375°F. Line a large baking sheet with parchment paper.
02 -
Separate the crescent dough into triangles. Place a small fold of roast beef, half a slice of provolone, and about 1 teaspoon caramelized onions on the wide end of each piece.
03 -
Roll each triangle from the wide end to the point, tucking the filling in as you go. Pinch open edges and place seam-side down on the prepared baking sheet.
04 -
Stir melted butter with garlic powder and dried thyme. Brush the mixture over the tops of the rolls.
05 -
Bake for 12-15 minutes, until puffed and golden brown. Sprinkle with parsley while warm.
06 -
While the bites bake, simmer beef broth, au jus mix, Worcestershire sauce, and black pepper for 4-5 minutes. Serve hot alongside the bites for dipping.
# Good to know:
01 -
Serve hot with warm au jus for dipping.
02 -
Do not overfill the dough or the cheese may leak during baking.
03 -
Makes about 32 small bites, depending on how the crescent dough is cut.