Cooking Instructions

• Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
• In a large skillet over medium heat, melt 4 tablespoons salted butter. Add 3 cups small-diced onion, 2 teaspoons granulated sugar and ½ teaspoon black pepper to the skillet and stir to combine. Continue to cooking, frequently stirring, until the onions turn a golden brown color. Take off the heat and place it on a separate plate until ready to assemble the squares.
• Unroll one of the 2 tubes crescent dough sheets and press it into the prepared baking dish. Make sure it goes up the sides of the dish about 1 inch.
• Lay half of the 8 ounces sliced provolone cheese on top of the dough.
• Layer 14 ounces deli sliced roast beef on top of the cheese.
• Spread out the cooked onions on top of the roast beef.
• Place the remaining provolone cheese on top.
• Unroll the second crescent dough sheet and place it on top. As good as you can, pinch the two doughs together along the seams to form a pocket, and tuck the excess dough under the bottom.
• Whisk together 1 large egg, 1 ½ tablespoons dried onion soup mix, 1 teaspoon dried parsley flakes, and ½ teaspoon dried thyme in a medium-sized bowl.
• Brush the egg mixture all over the top of the dough, and use it all.
• Cover with nonstick foil and bake for 30 minutes. Take the foil off and bake an additional 15-20 minutes until deep golden brown on top.
• Let cool for 10 minutes.
• While the squares are cooling, make the 1 ounce packet au jus gravy mix per the directions on the back of the package (using the 3 cups cold water).
• Cut into squares and serve with au jus for dipping.