French Dip Crescent Ring
Ingredients
Crescent Ring
2 Tbsp. Butter, divided
2 Sprigs Thyme, divided
1/2 Onion, thin sliced
2, 8 oz Tubes of crescent rolls
8 Slices Provolone
1 Lbs. Deli roast beef
1/3 Cup grainy mustard
1 tsp. Garlic powder
2 Eggs beaten with 1 tsp. of water
Parsley, to garnish (optional)
French Onion Sauce
1 Tbsp. Butter
1 Garlic clove, minced
1 Cup Beef stock
1 1/2 tsp. Worcestershire sauce
Salt & pepper
Preparation
Prep: Preheat oven to 375.
Melt 2 Tbsp. butter in a medium skillet over med-high heat. Stir in onion and 1 sprig thyme. Cook, stirring occasionally until onions soften and turn golden. Season with salt and pepper. Reduce heat to medium. Continue cooking until onions are soft and caramelized, then set aside.
Line a large baking sheet with parchment paper. Unroll crescent roll separating each triangle. Arrange in a sunburst patter with points facing outward. Bases should overlap. (See video below if you need help).
Spread mustard on dough. Top with provolone, beef and onions creating a ring at the base. Fold triangle tips over filling and tuck under base to secure.
Whisk egg and water, brush on top of dough and sprinkle with garlic powder. Bake for 15-20 minutes, or until golden.
Dipping sauce: Melt remaining butter in skillet over medium heat. Stir in garlic until cooked, then add beef stock, Worchestershire & thyme. Season with Salt and pepper. Let simmer for 10 min.
Pour into serving bowl, and garnish with parsley. You might want to cut slices so guests can easily grab.
For a visual-- you can watch this youtube video: Click Here
