Friday, March 2, 2012

Experimental Recipes - French Dip Cresents

I will admit it: I'm not the best cook in the house. In fact, I make a great sous chef. My husband has all the talent when it comes to making gourmet dinners without much direction. I, on the other hand, follow a recipe to a "T" and it still may not turn out as well.

I just purchased How to Cook Everything by Mark Bittman, (to help in the cooking department) and it sits next to Julia Child's famous pairing, as well as Martha's magnificent dessert book and others. I've also got a Pinterest board filled with recipes I've been dying to try.

Today went by fast and we had an engagement this evening. We definitely needed an easy and quick meal. In a pinch, I turned to Pinterest for a great little recipe via Steph at the Plain Chicken. Not only was this easy, it was relatively inexpensive. We paired the French Dip Crescents with green beans and sweet potato fries, as well as a previously homemade au jus sauce.


1/2 pound deli roast beef, thinly sliced
4 slices cheddar cheese ( the original called for provolone)
4 tsp horseradish sauce
1 can refrigerated crescent rolls
Au Jus sauce (you can by a packet, but I used my own)

Preheat oven to 375 degrees.

Separate crescent rolls into 8 triangles.  Spread 1/2 teaspoon horseradish sauce on each crescent. Top each crescent with 1/2 slice cheddar cheese and roast beef.  Roll up crescents and place on baking stone. Bake for approximately 15 minutes or until golden brown.

My boys absolutely loved these! We've already got requests for new variations: provolone/turkey, ham/havarti, brie/bacon...

I will recommend making a double batch if you are feeding more than 2-3 people. I only got one of these before they were all gone!
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