Wednesday, January 20, 2016

Football food!

How about them Broncos?  We had a great time with friends watching the Broncos victory over the Steelers last weekend and we have two more great football weekends left in the season.  If you need some food ideas for the big game, these mini french dip crescents are something new I made that turned out great.  In fact, they were pretty addicting and I think this sums up what happened to me as I watched the game:

I don't usually think of making french dip at home and what I liked here was using deli roast beef and making the simple au jus instead of a big roast and the au jus with the pan drippings.  I bought the horseradish sauce in the deli area at Vons but if you can't find it easily, I think a spicy mustard would be a good substitution.  You could also use a thinly sliced swiss cheese instead of provolone.  My husband's only critique was that the Pillsbury Crescent dough is a bit sweet and that something like phyllo or pie dough might be better.  I'll post an update if I give that a try.

Mini French Dip Crescents with Easy Au Jus (8 servings)
(recipe from Mama Loves Food blog)

2 T olive oil
1/2 red onion, diced
1 tsp minced garlic
2.5 cups beef broth
1 T worcestershire sauce
freshly ground pepper

2 packages crescent rolls (8 count)
1 lb deli roast beef, thinly sliced
1/2 lb deli provolone cheese, thinly sliced
Horseradish sauce

Start by making the au jus - saute the red onion in olive oil until soft and slightly browned.  Add the garlic cloves and saute another minute more.  Pour a little bit of beef broth (1/4 cup or so) in the pan and deglaze.  Add the rest of the beef broth, the worcestershire sauce, and a couple grinds of pepper and bring to a boil.  Simmer for 30 minutes.  Strain and return to the pan.  I left it off the heat while I baked the crescents and then heated it back up to serve.  You could also make it ahead and refrigerate it until you're ready to heat and serve.  I used the little dishes that are for soy sauce when we have sushi to serve the au jus on the side.

To make the crescents, unroll the crescents on a large lined cookie sheet (silpat, foil or parchment paper).  Spread 1-2 tsp. or horseradish on each crescent and lay one slice of roast beef and a half slice of provolone on top of the crescent.  Roll the crescents starting with the wide end and ending at the narrow end.

Bake at 375 degrees for 11-13 minutes, until crescents are lightly browned and cheese is melty.  Serve warm with au jus.  (makes 16 total).

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