My friend mentioned she wanted to make french dip sandwiches the other day so I decided to try to make some with crescent rolls since, well, they work with everything! I decided to make my meat in the slow cooker and then throw some meat and cheese in a crescent roll and bake. They turned out so yummy and my house smelled awesome all day!
French Dip Crescent Rolls Recipe
Prep Time 15 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 30 minutes
Ingredients
- 4 pounds rump roast
- 32 ounces of beef broth
- 1 10.5 ounce can condensed French onion soup
- 1 12 fluid ounce can or bottle of beer
- 2 packages of crescent rolls
- Shredded mozzarella cheese
Instructions
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Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
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When meat is done, remove from juice and slice thin. (It will probably just fall apart which is fine, I just put meat crumbles in my crescent rolls.)
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Preheat oven to 375
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Spread out your crescent rolls and add a small amount of meat and shredded mozzarella to each one.
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Fold the corners in over the meat to hold everything in and then roll up.
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Bake for 13-15 minutes until golden brown.
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Serve with juice from slow cooker.
These look delicious, I told my husband about them and got a nod. That’s pretty good coming from him.
Thanks! We really liked them. 🙂
These look so yummy!
yum! Definitely going to have to try these!
Now that looks good. remind me of something my mom makes
Oh wow! Love this idea! I think I may just whip up some dough to use instead if the crescent rolls since I rarely have that on hand! I always like to get a rump roast to cook then freeze in portions. Now I can make these and freeze as well! Thanks Paula!