French Dip Crescent Braid (Print Format)
Flaky crescent dough surrounds roast beef, Havarti, horseradish, and caramelized onions for a rich dish.
# Ingredients:
→ Dough and Meat
01 -
1 package crescent dough
02 -
0.5 lb deli sliced roast beef
→ Cheese and Sauces
03 -
8 slices Havarti cheese
04 -
2 tbsp prepared horseradish sauce
→ Vegetables
05 -
0.5 slice yellow onion
→ Oils and Others
06 -
1 tbsp olive oil
07 -
1 large egg
# Steps:
01 -
Preheat the oven to 375°F.
02 -
Heat olive oil over medium-low heat, then cook the sliced onion for 10 to 15 minutes until soft and golden brown.
03 -
Line a sheet pan with parchment paper or spray it with nonstick spray. Roll out the crescent dough onto the pan.
04 -
Spread the prepared horseradish sauce evenly down the center of the crescent dough.
05 -
Place 4 slices of Havarti cheese over the horseradish sauce, then layer all the roast beef, followed by the sautéed onions and remaining 4 slices of cheese.
06 -
Cut strips approximately 2 inches long and spaced 2 inches apart into both sides of the crescent dough, cutting towards the filling.
07 -
Fold the dough strips over the filling alternately from each side, overlapping them to create a braided effect.
08 -
Cover as much of the filling as possible with the dough braid, allowing for some small gaps.
09 -
Whisk the egg with 1 teaspoon of water and brush the mixture evenly over the top of the braid.
10 -
Bake in the preheated oven for 30 minutes or until golden brown.
11 -
Slice the crescent braid and optionally serve with warm French onion soup or au jus for dipping.
# Tips:
01 -
Sauté onions slowly over medium-low heat to develop a sweet, rich flavor without burning.