Crescent Dippers 3 Ways

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By Cooking Panda


French Dip Crescent Rolls

Ingredients

  • 1 package refrigerated crescent roll dough
  • 1/2 cup horseradish (more if desired)
  • 1 package thinly sliced roast beef
  • 4 slices provolone cheese, cut in half
  • 3 cups water
  • 4 cubes beef bouillon
  • 1 teaspoon soy sauce
  • 1/4 teaspoon garlic powder
  • 1 tablespoon gravy thickener
  • Salt and pepper to taste
  • Directions

    1) Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

    2) Roll out crescent dough onto parchment paper and separate. Top each piece of dough with horseradish, roast beef and provolone cheese. Carefully roll dough into a crescent.

    3) Bake for 12 minutes, or until golden brown.

    4) While crescents bake, make your sauce. Bring water to a boil in a saucepan. Add beef bouillon, soy sauce, garlic powder and gravy thickener. Whisk together. Taste and add salt and pepper as necessary.

    5) Serve crescent rolls with dipping sauce on the side and enjoy!

    Buffalo Chicken Crescent Rolls

    Ingredients

  • 1 package refrigerated crescent roll dough
  • 1/2 pound cooked chicken, shredded
  • 1 cup buffalo sauce
  • Blue cheese sauce, for serving
  • Directions

    1) Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

    2) Roll out crescent dough onto parchment paper and separate.

    3) In a bowl, combined shredded chicken and buffalo sauce. Top each piece of dough with chicken. Carefully roll dough into a crescent.

    4) Bake for 12 minutes, or until golden brown.

    5) Serve with blue cheese and enjoy!

    Spinach Artichoke Crescent Rolls

    Ingredients

  • 1 package refrigerated crescent roll dough
  • 1/2 cup marinara sauce
  • 4 mozzarella sticks, cut in half
  • 1/2 cup cooked chicken, shredded
  • 8 ounces cream cheese
  • 1 stick butter
  • 16 ounces sour cream
  • 1 1/2 cups grated Parmesan cheese
  • 1/4 cup gruyere cheese
  • 14 ounces artichoke hearts, chopped
  • 10 ounces spinach, chopped
  • 1 teaspoon minced garlic
  • Related  Cheesesteak Quesadilla

    Directions

    1) Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

    2) Roll out crescent dough onto parchment paper and separate. Top dough with marinara sauce, a piece of mozzarella and chicken. Carefully roll dough into a crescent.

    3) Bake for 12 minutes, or until golden brown.

    4) To make the sauce, combine cream cheese, butter and sour cream in a pot over medium high heat. Stir together until melted.

    5) Stir in Parmesan cheese and gruyere. When melted, stir in artichoke hearts, spinach and garlic. Continue cooking until everything is combined and warmed.

    6) Serve crescent rolls with warm spinach artichoke dip and enjoy!

    Tags: Artichoke, buffalo chicken, crescent rolls, easy, French Dip, recipes, Spinach
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