Friday, January 10, 2014

French Dip Crescents with Au Jus

These were brought to our freezer exchange, too, in a gallon freezer bag, the Au Jus in a quart freezer bag. These are the perfect lunch for kids or even as appetizers for a party!

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
*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. (Freeze at this point if you are freezing, then when ready to serve, bake, frozen, at 375 for 11-13 min)
*Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
*Serve with Au Jus and enjoy! 

Au Jus Sauce
Olive oil, just enough to sautee
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

*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.