Description
French Dip Squares combine flaky crescent rolls, savory roast beef, melty provolone, and caramelized onions for the ultimate crowd-pleasing appetizer served with rich homemade au jus.
Ingredients
Scale
- 2 (8-oz.) tubes refrigerated crescent rolls
- 4 tablespoons butter, divided
- 2 medium onions, thinly sliced
- 4 sprigs fresh thyme, divided
- Kosher salt and freshly ground black pepper
- 1/4 cup whole-grain mustard
- 1/2 pound deli roast beef, patted dry
- 9 slices provolone cheese
- 1 tablespoon freshly chopped parsley
- 1 clove garlic, minced
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
Instructions
- Melt 2 tablespoons butter in a skillet over medium heat. Add onions and 2 sprigs thyme, season with salt and pepper, and cook until caramelized, 15–20 minutes.
- Unroll one tube of crescent rolls into a baking dish to form the base.
- Spread mustard evenly over the dough, leaving a 1/2-inch border.
- Layer roast beef, provolone slices, and caramelized onions over the mustard.
- Unroll the second tube of crescent rolls and place on top, sealing edges well.
- Brush with 1 tablespoon melted butter, sprinkle with parsley and a pinch of salt.
- Bake at 375°F for 35 minutes or until golden brown.
- Meanwhile, melt remaining tablespoon of butter in a skillet. Add garlic and cook 30 seconds.
- Stir in beef broth, Worcestershire sauce, and remaining thyme. Simmer 10 minutes.
- Let squares rest 15 minutes before slicing. Serve with warm au jus.
Notes
Pat roast beef completely dry to prevent sogginess. Allow baked squares to rest before cutting so layers can set.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
Keywords: french dip squares, appetizer, beef, crescent rolls, party food