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!

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Servings 6

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( 27 ) Ratings

27 Ratings

5 Stars 20%

4 Stars 12%

3 Stars

2 Stars 12%

1 Stars 10%

Member Reviews ( 22 )

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Bake-Off® Contest 45, 2012

Julie Merriman

Cold Brook, New York

ingredients 8
Prep Time 35 min
Total Time 60 min

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 LAND O LAKES® Butter

1/4: cup grated Parmesan cheese

1: tablespoon McCormick® Basil Leaves

2: tablespoons Pillsbury BEST® All Purpose Flour

1: can (18.5 oz) Progresso® Vegetable Classics French onion soup

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Ilean826

report Posted Nov. 15, 2012 2:27 PM

I had a really hard time unrolling the dough. Any tips?

keeshaobrien

report Posted Sep. 18, 2012 9:54 PM

We loved this! I made it using shredded Italian blend, and OM Deli Fresh roast beef (patted dry) and sprinkled the buttery top with Parmesan cheese, garlic salt and parsley. They were a little moist on the bottom, but the top was nice and golden brown. We didn't use any dipping sauce and they were still super yummy. The hubby and I agreed with other suggestions and think a horseradish sauce would be yummy and. Definitely a keeper recipe and I can see so many different variations to keep it fresh--ham and swiss, pepperoni and mozzarella, beef and cheddar. Yum!

schleena

report Posted Aug. 17, 2012 2:56 PM

I made this the other night and really liked it. I could not find fontina cheese either, so I used shredded mozzarella & shredded cheddar. Will try some of the other reviewers' suggestions next time. The horseradish would be great. Was not a big fan of the dipping sauce, though. Not sure why the soup had to be thickened with a rue.

charie07

report Posted May. 13, 2012 6:08 PM

Made this the other night for my fiance', and he really enjoyed it. I didn't make the soup for the dipping. He suggested horseradish sauce. But didn't have any on hand. Will make this again.

Lisa from MN

report Posted Apr. 12, 2012 3:26 PM

It was very good. I used good roast beef, and swiss cheese, and Italian seasoning instead of basil. It was a hit at my luncheon. It would be awesome with some spinach leaves inside or little bit of sun dried tomato - just don't want anything gooey....