French Dip Croissants
I saw this on Pinterest and I thought it was a great idea. We love French Dips.
I saw this on Pinterest and I thought it was a great idea. We love French Dips.
- Carbohydrate 13.2796443158293 g
- Cholesterol 20.1282711 mg
- Fat 12.4715837862518 g
- Fiber 0.211174998689287 g
- Protein 9.37434132364278 g
- Saturated Fat 4.09369062460734 g
- Serving Size 1 1 Serving (99g)
- Sodium 649.338027473035 mg
- Sugar 13.06846931714 g
- Trans Fat 4.53806148298172 g
- Calories 208 calories
Step-by-step
- 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!
- 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.
- Enjoy
Thinly sliced deli roast beef does the heaviest lifting in this dish by providing an immediate source of concentrated umami through naturally occurring glutamates. When combined with commercial crescent roll dough, the meat introduces moisture that interacts with the surrounding fats during baking. Selecting a deli roast beef cut that is genuinely rare or medium-rare ensures the protein fibers do not toughen prematurely before the pastry surrounding them achieves structural integrity.
Swiss cheese and provolone contribute casein proteins and dairy fats that undergo Maillard browning when exposed to the dry heat of an oven set to 375 degrees Fahrenheit. As the cheese melts, its lipids emulsify with the proteins from the beef, creating a cohesive interior bond. White wine introduced during the au jus preparation supplies organic acids that break down heavier animal fats, while minced garlic releases allicin compounds into the olive oil during sautéing to build an aromatic foundation.
Achieving crisp pastry layers requires managing moisture accumulation carefully throughout assembly. Wrapping the damp roast beef tightly inside the raw dough can introduce excess water, which converts to steam and prevents the lamination layers in the crescent rolls from expanding properly. Baking the pastries for eleven to thirteen minutes until they reach a distinct golden color ensures the exterior starches gelatinize and crisp before the interior becomes soggy.
Simmering the beef broth alongside Worcestershire sauce for thirty minutes reduces the liquid volume, concentrating the sodium and savory flavor compounds for proper dipping. Deglazing the pan with white wine dissolves the caramelized fond left behind from the onions, incorporating burnt sugars back into the liquid. This reduction balances the saltiness of the deli meat while providing enough thermal contrast to soften the crisp pastry upon contact.
