2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping
French Dip Crescent Directions:
Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!
Easy Au Jus Ingredients:
olive oil, just enough to saute
1/4 cup red onion, chopped
1 teaspoon garlic, minced (I use jarred)
1/8 cup white wine
1 tablespoon Worcestershire sauce
2 1/2 cups beef broth
1 teaspoon flour
Easy Au Jus Directions:
Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.
This is such an quick and easy lunch. You can use any combination of meat and cheese you like.
- Crescent rolls
- sliced ham
- sliced swiss cheese
Easy lunch on a cold day.
Enjoy this recipe from Harvest Kitchen Cookbook (M784).
- 2 11-oz. tubes refrigerated French bread dough
- 1/2 lb. bacon, crisply cooked and crumbled
- 3/4 c. mayonnaise
- 1 T. green onion, chopped
- 1/2 lb. deli sliced turkey
- 1/2 lb. deli sliced ham
- 1/2 lb. sliced provolone cheese
- 2 tomatoes, sliced
- 2 c. lettuce, chopped
Spray a Bundt pan with non-stick vegetable spray. Place both tubes of dough into pan, seam-side up, joining ends together to form one large ring. Pinch edges to seal tightly. Lightly spray top of dough with non-stick vegetable spray. Bake at 350 degrees for 40 to 45 minutes, until golden. Carefully turn out; cool completely. Combine bacon, mayonnaise and onion; mix well. Slice bread horizontally. Spread half the bacon mixture over bottom half of bread. Top with turkey, ham and provolone. Place on an ungreased baking sheet. Bake at 350 degrees until cheese melts. Top with tomatoes and lettuce. Spread remaining bacon mixture on top half; place over lettuce. Slice into wedges. Serves 8.
- 1 cup mayonnaise
- 1/2 cup dried tomatoes in oil, drained and chopped
- 8 (10-inch) flour tortillas
- 1 large head iceberg lettuce, chopped
- 1 medium onion, thinly sliced (optional)
- 16 bacon slices, cooked and crumbled
- 1 teaspoon salt
- 1 teaspoon pepper
Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.
Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper.
Roll up tortillas; cut in half diagonally, and secure with wooden pick.
Mix 1/4 cup mayonnaise or salad dressing and 1 1 /2 tsp Italian seasoning. Spread cut surfaces of bread with mayo mixture. Layer evenly 1 thinly sliced tomato, 1 thinly sliced red onion, 1 pkg ( 8 oz ) each of folded cotto salami and deli style smoked ham, 10 mild pepperocini peppers and 4 cheese slices cut in half diagonally on bottom half of bread. Cover with top half of bread. Wrap in aluminum foil. Bake at 350 for 30 minutes. Cut into 4 pieces. Makes 4 sandwiches.