French Dip Bombs

Little versions of the classic sandwich - with an awesome twist. I stuffed juicy roast beef and sharp provolone cheese into pockets of crescent roll dough and baked the little bombs until golden brown. As if that wasn't enough, I made a savory sauce (jus) for dunking. Yes, I realize provolone isn’t a classic addition to the French Dip sandwich, but just wait until you try the melted cheese with the roast beef and sauce. You can’t stop at one…

French Dip Bombs

1 cup beef stock or beef broth
2 teaspoons soy sauce
1 teaspoon all-purpose flour
1/4 teaspoon garlic powder
2 (8-ounce) packages crescent dough sheets
8 ounces sliced good-quality roast beef, cut or torn into 24 equal portions
4 ounces provolone cheese, cut or torn into 24 equal portions

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
In a small saucepan, whisk together the beef broth, soy sauce, flour, and garlic powder. Set the pan over medium-low heat and bring to a simmer. Simmer for 2 minutes, until the sauce thickens slightly. Reduce the heat to low and keep the sauce warm while you make the bombs.
Unroll the crescent dough sheets out on a flat surface. Cut each sheet into 12 equal, rectangular pieces (making 24 rectangles). Place an equal amount of roast beef in the center of each piece of dough. Top with an equal amount of provolone cheese. Pull up all four corners of the dough and pinch them together. Gently shape each “pouch” into a ball and place the balls, seam-side down, on the prepared pan. Bake for 10 to 12 minutes, until the bombs are puffed up and golden brown. Serve the broth mixture on the side for dipping

Serves 10-12