french dip crescent ring

How To Make french dip crescent ring

• 1

  Using a large round pizza pan, arrange both cans of crescent rolls in a sunburst pattern, flattening the wide ends together.
• 2

  Add half the slices of provolone cheese all around the base of the sunburst. (I did a double layer.)
• 3

  Squeeze the horsey sauce over the provolone, to taste.
• 4

  Stack the slices of roast beef over the base of your sunburst. Follow with more horsey sauce and another layer of provolone cheese. Top with the bag of french fried onions.
• 5

  Bring the points of the crescents over the top of the ingredients and tuck under the base, forming the ring.
• 6

  In a small bowl, mix the eggs and water to make an egg wash. Using a pastry brush, brush over the tops of the crescent rolls. Sprinkle with garlic powder and fresh parsley.
• 7

  Bake at 355 degrees F for 20 to 25 minutes until golden brown.
• 8

  While the ring bakes, prepare the au jus per package instructions.
• 9

  Serve the slices of crescent ring with small bowls of au jus for dipping.
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