Mini French Dips
Cook Time
60
mins
Calories
108
Serving Size
24
Carbs
8.6
Fat
5.2
Protein
6.3
description
Little bites that are gone before you know it!!
ingredients
- Cooking spray, for pan
- 3 tbsp. butter, divided
- 1/2 onion, thinly sliced
- 2 sprigs thyme, divided
- kosher salt
- Freshly ground black pepper
- Flour, for rolling out dough
- 1 tube crescent dough
- 1/4 c. Grainy mustard
- 6 slices provolone, cut into quarters
- 1/2 lb. deli roast beef
- 1 Garlic clove, minced
- 1 c. beef stock
- 1 tbsp. Worcestershire sauce
- 1 tsp. Chopped parsley, for garnish
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directions
- Preheat oven to 375° and grease a mini muffin tin with cooking spray. Melt 2 tbsp butter in a medium skillet over medium-high heat. Stir in onion and 1 thyme sprig. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Season with salt and pepper and reduce heat to medium. Continue cooking, stirring occasionally, until the onions are soft and caramelized. Remove from heat.
- On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.
- Place a dab of mustard, a small amount of caramelized onion, a square of cheese and a piece of roast beef into every crescent cup. Place into the oven and bake until crescent is golden and cheese is melted, about 15 minutes.
- Meanwhile, make au jus. Melt remaining butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce and thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly. Pour into a small bowl and garnish with parsley.
- Serve cups hot with au jus.