Ingredients:

  • 1 can (8 oz) refrigerated crescent rolls
  • 8 slices (6 oz) deli roast beef, ultra-thinly sliced
  • 4 slices (4 oz) provolone cheese, halved into 8 triangles
  • 1 tsp creamy horseradish
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/8 tsp coarse sea salt
  • 1 packet (1 oz) au jus gravy mix
  • 2 cups water

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. Unroll the crescent dough and separate it into 8 individual triangles.
  3. Place one half slice of provolone cheese on the wide end of each dough triangle to act as a moisture barrier.
  4. Spread a tiny dot of creamy horseradish on each triangle.
  5. Fold the roast beef slices so they fit the width of the dough and place them on top of the cheese, ensuring the meat stays within the dough margins.
  6. Roll the dough triangles from the wide end to the point, tucking the point underneath the roll so it doesn't pop up during the bake. Space them about 2 inches apart on the sheet.
  7. In a small bowl, whisk together the melted butter, dried thyme, garlic powder, and sea salt.
  8. Brush the herb butter glaze generously over the exterior of each crescent roll.
  9. Bake for 10 to 12 minutes until the tops are a deep mahogany brown and the cheese is bubbling.
  10. While crescents bake, whisk the au jus mix and water in a small saucepan over medium heat. Bring it to a simmer until the liquid turns translucent and slightly thickened and serve in small individual bowls for dipping.