Directions

1. Preheat the oven to 350 °F and spritz a small baking sheet with cooking spray.

2. Unroll one crescent roll can and place the dough on the prepared baking sheet, pinching the seams together to seal them.
3. Bake for about 12 minutes or until the edges are slightly golden. Remove the baking sheet from the oven.

4. In a large skillet over medium heat, add 2 tablespoons of butter and cook until melted. Then, add onions and 2 sprigs of thyme and season with salt and pepper.

5. Cook the onions until they soften and turn slightly golden, stirring occasionally.
6. Continue cooking for about 20 minutes or until the onions are caramelized, stirring occasionally. Then, remove from heat.
7. Evenly spread a layer of mustard onto the baked crescent dough, leaving a ½" border on all edges.
8. Add a layer of roast beef, then a layer of provolone. Top it with caramelized onions.
9. Unroll the remaining crescent roll tube and place the dough on top of the onion layer. Press the seams into the bottom crust to seal all edges.
10. Melt the remaining 1 tablespoon of butter and brush the crescent dough with melted butter. Then, sprinkle it with parsley and salt.
11. Bake for 31 to 35 minutes or until the dough is golden and cooked through. If the dough is browning too quickly, cover it with foil.
12. Let it cool for 15 minutes before slicing it into squares.
13. For au jus, melt 1 tablespoon of butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant.
14. Add beef stock, Worcestershire sauce, and 2 sprigs of thyme. Then, season with salt and pepper.
15. Let it simmer for 10 minutes or until reduced slightly.
16. Serve French dip squares with au jus on the side.