Beef and Cheese Roll Ups (Printable)
Roast beef and provolone wrapped in crescent dough with savory au jus dipping sauce.
# What You'll Need:
→ Meats
01 - 10 oz thinly sliced roast beef, deli-style
→ Dairy & Cheese
02 - 1 ½ cups shredded provolone or mozzarella cheese
03 - 2 tbsp unsalted butter
→ Bread & Dough
04 - 1 can (8 oz) refrigerated crescent roll dough
→ Sauces & Condiments
05 - 1 cup beef broth, low sodium recommended
06 - 1 tbsp Worcestershire sauce
→ Vegetables & Seasonings
07 - 1 small onion, thinly sliced
08 - 1 garlic clove, minced
09 - ½ tsp black pepper
10 - ½ tsp dried thyme, optional
11 - ¼ tsp salt
# How To Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
02 - Heat 1 tbsp butter in a small skillet over medium heat. Add sliced onion and sauté for 3–4 minutes until tender. Stir in minced garlic, half the black pepper, and a pinch of salt. Cook for 1 additional minute. Remove from heat and set aside.
03 - Unroll crescent dough and separate into 8 triangles. Layer roast beef slices and the sautéed onion mixture onto the wide end of each triangle. Distribute shredded cheese evenly over the filling.
04 - Roll each triangle tightly from the wide end toward the tip. Place seam-side down on the prepared baking sheet. Melt remaining butter and brush over the tops. Sprinkle with remaining black pepper and dried thyme if desired.
05 - Bake at 375°F for 12–15 minutes until the pastry is golden brown and cooked through.
06 - While roll ups bake, combine beef broth and Worcestershire sauce in a small saucepan. Warm over low heat, allowing it to simmer gently for 5 minutes to develop flavor.
07 - Transfer hot roll ups to a serving platter. Serve immediately with warm au jus for dipping.
# Expert Tips:
01 -
- Everything you crave about a French dip sandwich but in a handheld, mess friendly package that disappears faster than you can make them.
- The crescent dough gets impossibly flaky and golden while the inside turns into this melty, savory pocket of comfort.
02 -
- Do not overstuff the triangles or the filling will burst out during baking and you will cry a little when you see the cheese escaping.
- Let the onion mixture cool slightly before assembling or the heat will start melting the dough and make rolling a slippery mess.
03 -
- Dip the cut side of each roll up first so the broth soaks into the layers like a tiny flavor delivery system.
- Keep the dough cold until the moment you need it because warm crescent dough becomes sticky and uncooperative.