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French Dip Croissants by Dee Siburt serves: 4

Ingredients:

2 pkgs

Crescent rolls

1 lb

Deli roast beef, thinly sliced

4 oz

Provolone cheese

Horseradish sauce, optional

Olive oil

1/4 C

Red onion, chopped

1 tsp

Garlic, minced

1/8 C

White wine

1 Tbsp

Worcestershire sauce

2.50 C

Beef broth

1 tsp

Flour

Directions:

1.Unroll crescents onto a large cookie sheet.
2.Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
3.Roll crescents starting from the wide end and ending at the narrow end.
4.Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with au just (recipe below).

For Au jus:
1.Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
2.Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
3.Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
4.Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.