French Dip Squares

These simple French Dip Squares are all filled with complex flavors and there is sufficient to feed a starving audience.

Turns out you do not want fancy ingredients to create the ideal party appetizer. These simple french dip squares are all filled with complex flavors and there is sufficient to feed a starving audience. The ideal shortcut into your French dip sandwich, so we are going to be producing them and over again.

You’ll need Ingredients:

• cooking spray
• butter
• refrigerated crescent rolls
• sprigs fresh thyme
• medium onion
• grainy mustard
• Worcestershire sauce
• deli roast beef
• freshly ground black pepper
• freshly chopped parsley
• garlic
• low sodium beef stock
• provolone
• kosher salt

Please, if you like this French Dip Squares recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!

Amelia

French Dip Squares

These simple French Dip Squares are all filled with complex flavors and there is sufficient to feed a starving audience.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10

Course: Appetizer

Ingredients Method

Ingredients

  

• cooking-spray
• 5 tbsp butter divided
• 8 oz refrigerated crescent-rolls
• 4 sprigs fresh thyme divided
• 1 medium onion thinly sliced
• ⅓ can grainy-mustard
• 1 tbsp worcestershire-sauce
• ½ lb deli roast-beef
• freshly ground black-pepper
• 1 tbsp freshly chopped parsley
• 1 clove garlic minced
• 1 can low-sodium beef-stock
• 9 slices provolone
• kosher-salt

Method

 

1. Preheat oven to 350° and grease 9×13″ baking sheet with cooking-spray. Put one unrolled may of crescents on baking-sheet & then pinch together seams.
2. Caramelize-onions: In a large-skillet over moderate heat, melt 2 tbsp butter. Add onion and 2 sprigs-thyme & season with pepper and salt. Cook, stirring occasionally, until onions start to soften and turn slightly gold. Keep on cooking, stirring occasionally, until onions are tender & caramelized, 20-25minutes.
3. Construct squares: Spread an even layer of mustard onto ready crescent, leaving a ½” boundary clear on all borders. Top with a layer of roast beef & also a layer of provolone. Top with caramelized-onions, then unroll remaining tube of crescent-rolls & place on top of onion layer. Pinch together seams to seal.
4. Melt 2 tbsp of butter & brush over top of dough, then sprinkle with salt and parsley. Bake until dough is golden and cooked through, about 35-45minutes. (If dough is browning too fast, cover with foil.) Let cool 15minutes before cutting to squares.
5. Melt remaining 1 tbsp butter in a medium-skillet over moderate heat. Stir in garlic & cook until aromatic. Add beef-stock, Worcestershire-sauce & remaining two sprigs thyme, stripped out of stem. Season with pepper and salt. Simmer for 10minutes until reduced slightly.
6. Serve squares together with au jus on the side for dipping.