Tuesday, April 20, 2010

French Dip Rolls

We have french dip sandwiches pretty often at our house.  Usually on a Monday, if we have had a roast for Sunday dinner.  Last time we had french dip the kids loved it, but they had a hard time keeping the beef in their sandwich.  This got me thinking and today I solved the problem by making french dip sandwiches in little pocket/roll form. 
You can use any kind of bread dough, roll dough or even Pillsbury crescent roll dough would probably work.  I used this recipe for roll dough since it doesn't need to rise much.  I rolled the dough out and cut it into squares and also triangles (couldn't decide which shape I liked best). 

Spoon the roast beef (without any liquid) into roll and fold over (or roll up like a crescent roll).  Bake at 350 for 15-20 minutes or until lightly browned.

Serve with french dip "juice" (that's what my husband calls the beef broth) for dipping.


This is how I usually make the beef and "juice".  In saucepan mix and simmer:
shredded roast beef
beef broth (I use beef bouillon and water sometimes)
a few dashes Worcestershire sauce
onion (usually use dehydrated)
garlic (fresh or powdered)
salt and pepper
a small pinch of dried thyme


If you haven't already, feel free to post your menu for the week (or what you made last week).  Coming soon, that BBQ chicken recipe I mentioned the other day.

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