Description
Savory biscuits filled with roast beef and provolone cheese, perfect for dipping in warm beef broth.
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- 8 slices deli roast beef
- 8 slices provolone cheese
- 1/4 cup butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Open the biscuit can and separate the dough into 8 individual biscuits. Flatten each one into a round shape, about 3-4 inches wide.
- On each biscuit round, place one slice of roast beef and one slice of provolone. Seal the edges firmly to create little pockets.
- In a separate bowl, whisk together the melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Brush this mixture over each biscuit.
- Place the biscuits in the prepared baking dish and bake for 20-25 minutes, or until golden brown.
- While the biscuits are baking, gently warm the beef broth in a saucepan over low heat.
- Serve the biscuits warm, alongside the heated beef broth for dipping.
Notes
Store uneaten biscuits in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months. Reheat at 350°F for 10-15 minutes.