Skip to content Skip to sidebar Skip to footer
Home / ✔ French Dip Squares #healthful >> #cooking >> #chicken

✔ French Dip Squares #healthful >> #cooking >> #chicken

✔ French Dip Squares

#chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthful >> #cooking >> #chicken >> #spaghetti >> #cookies >> #pasta >> #meals 

INGREDIENTS

  • Cooking spray
  • 2 (eight-ounces.) tubes refrigerated crescent rolls
  • 4 tbsp. Butter, divided
  • 2 medium onions, thinly sliced
  • 4 sprigs sparkling thyme, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1/four c. Whole-grain mustard
  • 1/2 lb. Deli roast red meat, patted dry
  • nine slices provolone
  • 1 tbsp. Freshly chopped parsley
  • 1 clove garlic, minced
  • 1 c. Low-sodium beef broth
  • 1 tbsp. Worcestershire sauce


 
DIRECTIONS

  • Preheat oven to 350° and grease a nine"-x-thirteen" baking sheet with cooking spray. Place one unrolled can of crescents on organized baking sheet and pinch collectively seams. 
  • Bake till edges are barely golden, about 12 minutes. Remove from oven and set aside.
  • Meanwhile, caramelize onions: In a massive skillet over medium warmness, melt 2 tablespoons butter. Add onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring now and again, until onions start to soften and flip slightly golden. Continue cooking, stirring now and again, till onions are soft and caramelized, about 20 mins. Remove from warmness.
  • Build squares: Spread an excellent layer of mustard onto organized crescent, leaving a half of" border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions.
  • Unroll remaining tube of crescent rolls and region on top of onion layer. Press seam into backside crust to seal all edges. Melt 1 tablespoon butter and brush all over top of crescent dough, then sprinkle with parsley and salt. 
  • Bake till dough is golden and cooked thru, about 35 minutes. (If dough is browning too speedy, cowl with foil.) 
  • Let cool 15 minutes earlier than slicing into squares.
  • Meanwhile, make au jus: Melt final 1 tablespoon butter in a medium skillet over medium warmness. Stir in garlic and cook until fragrant. Add pork stock, Worcestershire sauce, and closing 2 sprigs thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes till reduced slightly. 
  • Serve squares with au jus on the side for dipping.