• 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.