Kathy Adams Phillips Disclosure: I am paid by the Beef. It’s What’s for Dinner organization to create and demonstrate recipes made with beef. You can read more about it in my disclosure page here.
French Dip Crescent Ring
Ingredients
- 1 lb. deli roast beef thinly sliced
- 2 pkgs. crescent rolls refrigerated
- 8 slices smoked provolone cheese cut in half
- 1 egg beaten for egg wash
- fresh parsley, chopped for garnish
- salt to taste
- pepper to taste
Au Jus
- 1 can (10.5 oz) Beef Consommé
- 1 tsp. Worcestershire Sauce
- ½ tsp. garlic powder
- 1 tsp. corn starch
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 375°F.
- Unroll both cans of crescent rolls and separate into 16 triangles.
- On an ungreased baking sheet, arrange wide sides of the crescent rolls in a 5-inch circle with the thin ends pointing outward. Wide ends will overlap one another. This should look like a big sun when completed.
- Place 8 cheese halves on the wide portion of the triangle closest to the center of the ring.
- Top with sliced roast beef.
- Cover with the remaining 8 cheese halves.
- Bring each dough triangle up over the filling, tucking the tips under the bottom layer of the dough to secure it.
- Repeat, forming a ring. Brush crescent dough with egg wash and sprinkle with kosher salt and black pepper.
- Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked through.
- Cool 5 to 10 minutes before cutting. Garnish with chopped parsley and serve with warm au jus.
Au Jus
- Heat all of the ingredients in a small saucepan over medium high heat, whisking well.
- Bring to a boil and then remove from heat.
Chef's tip
- Place a bowl in the center of the baking sheet when layering crescent triangles to help form a symmetrical circle.
- You can easily transform this recipe into a Philly Steak crescent ring by adding sautéed bell peppers and onions to your filling.
