These French Dip Crescent Rolls are made with savory roast beef, and a seasoned cream cheese mixture then baked to a delicious golden brown. Not just an appetizer these savory sandwiches make the perfect lunch or light dinner.
Is it even a game day if you don’t have a great sandwich to eat? I always think when you have guests over for watching football you need to serve some sort of sandwich. Whether it is cold cuts, Chicken Salad, 15 minutes French Dip Sandwiches, Chicken Bacon Ranch Wraps or just these French Dip Crescent Rolls a sandwich is a great way to show hospitality to your guests.
How to make French Dip Crescent Rolls:
(Scroll down for full printable recipe)
Ingredients:
- Crescent Roll dough
- Deli-sliced roast beef
- Provolone cheese
- Cream cheese
- Onion soup mix
- Au jus grave mix
- Unsalted butter
- Water
- Parsley for garnish (optional)
Special Equipment:
- Parchment Paper
- Baking Sheet
Instructions:
1. Preheat oven to 375°F then line to sheet pans with parchment paper and set them aside.
2. Chop the slices roast beef and provolone cheese into half inch to one inch pieces.
3. In a large mixing bowl combine the chopped roast beef and provolone cheese with the cream cheese, ½ tablespoon of the onion soup mix with an electric hand mixer until combined.
4. Using one can of crescent dough at a time, unroll the dough and separate it into triangles.
5. Cut the triangles in half, so they form two long triangles.
6. Add 1 heaping teaspoon of the filling onto the bottom, wider part of the roll. Roll the dough over the filling to form a crescent. Place it on the prepared sheet tray.
7. Repeat with the remaining filling and dough, placing them not touching on the sheet trays.
7. In a small bowl, whisk together the melted butter and remaining onion soup mix.
8. Brush the butter mixture all over the exposed crescent dough. Bake for 11-13 minutes until golden brown.
9. While the puffs are baking, prepare the au jus gravy mix per the directions on the back of the package with the water.
10. Garnish the puffs with fresh parsley if desired and serve immediately.
What kind of roast beef if best for this recipe?
I like to use deli-sliced roast beef for this recipe. Have it sliced on the thin side, but not shaved, to make it easier to combine with the mixer. Another option is to buy a package of sliced roast beef in from the lunch meat area of your grocery store.
Substitutions and Variations:
Make the puffs bigger. Make these mini-puffs a full size crescent sandwich by not cutting the triangles in half in step four.
Can’t find Crescent rolls? Another option is to use crescent dough sheets. If you use the dough sheets be sure to cut them into 16 triangles or 8 larger triangles depending on the size of the puffs you want to make.
Cheese, cheese, cheese. You can swap the Provolone cheese for Mozzarella, Swiss or even Cheddar. Just follow the directions and stated; serve and enjoy!
Au jus for dipping. Another option for the au jus is to make it beef consommé soup. For directions on how to make this au jus version see my recipe for French Dip Sandwiches.
My Notes and Tips:
- Keep the crescent dough cool for easiest rolling. When the dough becomes warm it can become sticky and hard to manage.
- Some of the roast beef and cheese filling my spill out while the rolls are baking in the oven. That is not a big deal.
- If you are making more than one batch of these delicious little sandwiches I recommend keeping the second batch (or more) on a sheet pan in the fridge until you are ready to put in the oven.
Storage:
Refrigerator: Keep leftover French Dip Puffs in an airtight container or zip top bag in the fridge for 3-5 days.
Reheating: Reheat in a 350°F oven. I do not recommend reheating these in the microwave because they may become soggy.
Happy Cooking Y’all!
Susanne
Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!
French Dip Crescent Rolls
Ingredients
- ½ pound deli-sliced roast beef 1/2 inch diced
- 8 ounces cream cheese softened
- 4 ounces deli-sliced provolone cheese 1/2 inch diced
- 1 tablespoon onion soup mix divided
- 2 cans crescent roll dough
- 4 tablespoons unsalted butter melted
- 1 ounce package au jus gravy mix
- 3 cups cold water
- fresh chopped parsley for garnish optional
Instructions
-
Preheat oven to 375°F then line to sheet pans with parchment paper and set them aside.
-
Chop the slices roast beef and provolone cheese into half inch to one inch pieces.
-
In a large mixing bowl combine the chopped roast beef and provolone cheese with the cream cheese, ½ tablespoon of the onion soup mix with an electric hand mixer until combined.
-
Using one can of crescent dough at a time, unroll the dough and separate it into triangles.
-
Cut the triangles in half, so they form two long triangles.
-
Add 1 heaping teaspoon of the filling onto the bottom, wider part of the roll. Roll the dough over the filling to form a crescent. Place it on the prepared sheet tray.
-
Repeat with the remaining filling and dough, placing them not touching on the sheet trays.
-
Brush the butter mixture all over the exposed crescent dough. Bake for 11-13 minutes until golden brown.
-
While the puffs are baking, prepare the au jus gravy mix per the directions on the back of the package with the water.
-
Garnish the puffs with fresh parsley if desired and serve immediately.
Recipe Notes
- Keep the crescent dough cool for easiest rolling. When the dough becomes warm it can become sticky and hard to manage.
- If you are making more than one batch of these delicious little sandwiches I recommend keeping the second batch (or more) on a sheet pan in the fridge until you are ready to put in the oven.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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