Next, take your crescent roll dough and unroll it into your baking dish. I usually line my dish with parchment paper for easy cleanup, but cooking spray works just as well. Press the dough firmly into the bottom and slightly up the sides of the dish to create a little pocket for that robust filling. Then, sprinkle half of the shredded mozzarella cheese evenly over the dough base.
Now it’s time to layer in the beef mixture. Spoon the beef and broth mixture onto the cheese, spreading it evenly so every bite gets that savory goodness. Finally, top it all off with the rest of the mozzarella cheese and fold the edges of the dough over the filling to create a rustic-looking pie. This folding gives every bite a balance of cheesy goodness and tender beef.
Pop your baking dish in the oven and let it bake for about 20-25 minutes or until the crust is golden brown and the cheese is bubbling. I love taking a peek through the oven window to watch it transform into a delicious golden masterpiece. Once it’s done, let it cool for a few minutes before slicing it into squares. Trust me; the waiting is tough, but it’s so worth it!
Pro Tips for Best Results
I tested this recipe three ways, with different cuts of beef, and I found that a nice, marbled roast works best. The extra fat keeps the beef moist and flavorful. On the other hand, lean cuts can sometimes turn out a bit dry, so stick with something a little fattier for the most delicious results.
Don’t skip the Worcestershire sauce! I tried it without, and while it was still tasty, that little touch of umami really elevates the flavors and brings everything together. Just a tablespoon adds so much depth, and you’ll be glad you made that small effort!
If you have leftovers, feel free to experiment with dipping sauces. I once paired them with homemade horseradish sauce, and let me tell you, the kick it added was a heavenly surprise! Serve it alongside a classic au jus for that authentic touch, and you’re set!
Common Mistakes to Avoid
One common misstep I’ve seen is overstuffing the crescent rolls. While it may be tempting to pack in extra beef, you want to make sure there’s enough room for the dough to cook properly. Otherwise, you’ll end up with raw dough on the bottom while the top cooks perfectly. I learned this the hard way on my first trial, and trust me, it was a disappointment!
Another thing I’ve noticed is not letting the squares cool for long enough before cutting. I know it’s hard to resist the delicious aroma, but letting them sit for about 5-10 minutes allows the filling to set, making for cleaner, easier slices. I learned this after wrestling with my first batch and ended up with a goopy mess on my plate!
Be sure to check your oven temperature. It’s easy to assume it’s accurate, but I’ve had to adjust mine a few times. Using an oven thermometer can save you from some baking blunders! Nothing is worse than expecting golden squares and ending up with a doughy disaster.
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