French Dip Squares
The best possible version of French Dip sandwiches - turned into oven-baked sliders with a delicious butter filling!
Ingredients
- ½ lb deli roast-beef
- 4 sprigs fresh thyme, divided
- 1 clove garlic, minced
- 8 oz refrigerated crescent-rolls
- ⅓ can grainy-mustard
- 1 tbsp freshly chopped parsley
- 9 slices provolone
- kosher-salt
- 1 tbsp worcestershire-sauce
- cooking-spray
- 5 tbsp butter, divided
- 1 medium onion, thinly sliced
- freshly ground black-pepper
- 1 can low-sodium beef-stock
Instructions
First, preheat the oven to 350 ° and grease a 9 × 13 "baking sheet with cooking spray. Put a box of rolled-out croissants on a baking sheet then pinch the seams.
Then, caramelize the onions: In a large skillet over medium heat, melt 2 tsp. Tablespoon butter. Add the onion and 2 sprigs of thyme and season with pepper and salt. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Continue to cook, stirring occasionally, until the onions are tender and caramelized, 20-25 minutes.
Build squares: Spread a uniform layer of mustard on a ready croissant, leaving a clear ½ "border on all edges. Garnish with a layer of roast beef and also a layer of provolone. Garnish with caramelized onions, then unroll the remaining croissant tube. roll and place on the onion layer. Pinch the seams together to seal.
Melt 2 tablespoons of butter and brush the top of the dough, then sprinkle with salt and parsley. Cook until the dough is golden and cooked, about 35 to 45 minutes. (If the dough browns too quickly, cover with aluminum foil.) Let cool 15 minutes before cutting into squares.
Melt the rest of 1 tablespoon butter in a medium skillet over medium heat. Stir in garlic and cook until aromatic. Add the beef broth, Worcestershire sauce and the two remaining sprigs of thyme, removed from the stem. Season with pepper and salt. Simmer 10 minutes until slightly reduced.
Serve the squares with the juice on the side for dipping.
Happy Cooking Time.
