Bake-Off® Contest 45, 2012
Cold Brook, New York

French Dip Roll

Stock up on Pillsbury® crusty French loaf, deli roast beef and Progresso® French onion soup so you'll be minutes away from a yummy homemade French Dip!

(27)
(20)
Save and Share
  • prep time 35 min
  • total time 60 min
  • ingredients 8
  • servings 6
 

Ingredients

1
can Pillsbury™ refrigerated crusty French loaf
1
lb sliced roast beef (from deli)
6
oz fontina cheese, shredded (1 1/2 cups)
4
tablespoons butter
1/4
cup grated Parmesan cheese
1
tablespoon basil leaves
2
tablespoons Pillsbury BEST® All Purpose Flour
1
can (18.5 oz) Progresso™ Vegetable Classics French onion soup

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Carefully unroll loaf of dough. Place half of roast beef slices over dough to within 1/2 inch of 1 long side. Sprinkle with fontina cheese; top with remaining roast beef. Starting on long side with filling, roll up. Press seam firmly to seal. Place diagonally, seam side down, on ungreased 15x10-inch pan with sides. In small microwavable bowl, microwave 2 tablespoons of the butter on High 15 to 20 seconds or until melted. Brush over loaf; sprinkle with Parmesan cheese and basil.
  • 2 Bake 25 to 30 minutes or until golden brown. Cover with aluminum foil; bake an additional 10 minutes.
  • 3 Meanwhile, to make dipping sauce, in 2-quart saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in flour with wire whisk. Cook 2 minutes, stirring constantly. Stir in soup with wire whisk. Bring to a boil over medium-high heat, stirring constantly. Reduce to simmer; cook until thickened, about 10 minutes, stirring occasionally.
  • 4 Remove loaf from oven. Cool 5 minutes. Cut into 6 slices. Serve with dipping sauce.
  • 1 Heat oven to 350°F. Carefully unroll loaf of dough. Place half of roast beef slices over dough to within 1/2 inch of 1 long side. Sprinkle with fontina cheese; top with remaining roast beef. Starting on long side with filling, roll up. Press seam firmly to seal. Place diagonally, seam side down, on ungreased 15x10-inch pan with sides. In small microwavable bowl, microwave 2 tablespoons of the butter on High 15 to 20 seconds or until melted. Brush over loaf; sprinkle with Parmesan cheese and basil.
  • 2 Bake 25 to 30 minutes or until golden brown. Cover with aluminum foil; bake an additional 10 minutes.
  • 3 Meanwhile, to make dipping sauce, in 2-quart saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in flour with wire whisk. Cook 2 minutes, stirring constantly. Stir in soup with wire whisk. Bring to a boil over medium-high heat, stirring constantly. Reduce to simmer; cook until thickened, about 10 minutes, stirring occasionally.
  • 4 Remove loaf from oven. Cool 5 minutes. Cut into 6 slices. Serve with dipping sauce.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
12g,
12%
Trans Fat
1/2g
1/2%
),
Cholesterol
95mg
95%;
Sodium
1750mg
1750%;
Total Carbohydrate
31g
31%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
25%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012