Get your Christmas party pumped-up with these amazing French Dip Square appetizers!

When it is Christmas, more than the real meal, the appetizers take the show especially if you got drinks coming in. Try these amazing recipes and you will love making them each year!

For ingredients, you will need (8-oz.) tubes refrigerated crescent rolls, 4 tbsp. of butter, two medium-sized onions which are thinly sliced, sprigs fresh thyme, Kosher salt, black pepper ground fresh, 1/4 c. of whole-grain mustard, 1/2 pound of deli roast beef, sliced provolone, 1 tbsp. of chopped fresh parsley, one clove of garlic, 1 c. low-sodium beef broth, and 1 tbsp. of Worcestershire sauce.

Once you got all these ingredients on your kitchen table, here are the steps to preparing the dish:

First preheat the oven to 350 degrees after greasing a baking dish of 9″-x-13″ with a cooking spray. Now you can place one of the unrolled cans of crescents on the prepared baking sheet and then pinch together the seams. Bake till the edges are light brown or golden in color till 12 minutes approximately. Then take it out and let it cool down.

Put two tablespoons of butter over medium heat, and add onion with 2 sprigs thyme, finally seasoning it with salt and pepper. Stir occasionally and cook the onions till they are soft and golden in color and continue cooking till they are soft as well as caramelized. Then remove them from the heat.

Now spread a layer of even mustard on the prepared crescent but do leave at least 1/2″ border along the edges. Then top up with a layer of roasted beef with another layer of provolone. Finally, top it with caramelized onions. After you’ve done this, just unroll the rest of the crescent rolls and place them on the onion layer.

Now you can just press the seam into the bottom crust to seal all the edges. Use one tablespoon of melted butter and brush it up all over the top of the crescent dough. Finally, sprinkle it with salt as well as parsley to give it a finishing touch.

It’s time to now bake the dough till it is golden and cooked well for about 35 minutes. If you see the dough browning too much, you can cover it with an aluminum foil. Once done, let it cool for at least 15 minutes before slicing them into squares.

During the time, the baking is in process, prepare au jus by melting the remaining one tablespoon butter in a small or medium skillet on medium heat. You can now stir it in garlic and keep cooking till it gives a fragrance.

Now add beef stock, along with Worcestershire sauce, and the rest of 2 sprigs thyme which is stripped from the stem. To finish it up, season it with salt and pepper, let it simmer for at least 10 minutes, or till it gets reduced a bit.

Now serve squares along with au jus as a dip.