Cheesesteak Crescent Rolls

I love it when you come up with an idea for a new recipe and it turns out even better than you thought it would… for me, these cheesesteak crescent rolls was one of those recipes! My family DEVOURED all of these in one sitting (my 2-year old ate up 2 of them)! We actually made up a whole new batch the same night so we could have leftovers for lunch the next day (which turned out awesome.. they make GREAT leftovers). You are going to love these! They are SO easy to make and your family will gobble them up!

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Cheesesteak Crescent Rolls

Ingredients

• 2 Tbsp. butter
• 1 onion, sliced
• 1 green bell pepper, sliced
• 3/4 lb. sliced roast beef (from the deli)
• 1/3 c. beef broth
• 8 oz. cream cheese
• 2 (8 oz) tubes refrigerated crescent rolls
• 4 slices Swiss cheese

Instructions

• Preheat oven to 375-degrees.
• In a large skillet, saute onion and pepper in butter over medium heat until they become soft and onions become transparent.
• Coarsely chop roast beef and add to onion/pepper mix.
• Stir for about 2-3 minutes or until roast beef becomes hot. Add beef broth and cream cheese, stirring until cream cheese is melted and coats the roast beef. Remove from heat.
• Separate crescents dough into triangles and press flat.
• Slice Swiss cheese into 4 strips and lay each strip over each crescent triangle.
• Scoop about 2 Tbsp. of roast beef mix over each triangle and roll up, pinching the sides of the crescent so cheese doesn't ooze out.
• Place crescent rolls on an ungreased cookie sheet and bake at 375-degrees for 10-13 minutes or until golden brown.

Mississippi Pot Roast

Ingredients: 

1 pot roast

3-4 tbsp. Hidden Valley ranch seasoning

1 McCormick Aus Jus packet

1 stick of butter 

6-7 russet potatoes

1 bag baby carrots cut into small pieces

Directions: 

1. Cut up potatoes and carrots, and layer over and around pot roast in crock pot
2. Cover with ranch and aus jus seasoning, cut butter stick in about 4 different squares, and layer over top of vegetables and roast
3. Cook on low for 5-6 hours in crockpot

French Dip Crescents

I love this recipe! Not only is it delicious, but it is so much easier to eat than a regular French dip sandwich, at least from my experience. The meat always falls out of my sandwich, splashes into the ausjus and burns me - but when it's wrapped up in the crescent roll, it stays in, and has that extra buttery flavor that we all know makes everything better. 

French Dip Crescent Ingredients:

• 2 packages crescent rolls, 8 count
• 1 pound deli roast beef, thinly sliced ( or 1 pork shoulder )
• 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
• optional: Horseradish Sauce
• optional: Au Jus for dipping

French Dip Crescent Directions:

1. Unroll crescents onto a large cookie sheet.
2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent. (I usually just buy a pork shoulder, leave it on low for like 8 hours with water in the crock pot, and then shred it instead of using the deli roast beef)
3. Roll crescents starting from the wide end and ending at the narrow end.
4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
5. Serve with Au Jus and enjoy!