French Dip Rolls

My husband is a sucker for a good french dip.  Let me tell you, the picture above does not do this justice!  I did not use french onion soup like the recipe says.  Instead, I decided to try my own version of the soup.  I made this the same day as slow-cooking some chicken with onions, garlic, and celery.  I took the stock from the chicken and followed the butter and flour directions in this recipe.  It turned out very well, and the best part is, it was more natural, therefore, healthier.  I also did not use fontina cheese, but rather, havarti slices.  Next time, I would not use the crusty french loaf.  It was frustrating to pull apart and the flavor was only okay.  I would like to try this again using either cresent rolls or grands biscuits.  Also, the way the directions call for placing the roast beef along one long side did not create much of a pinwheel effect as I was expecting.  I would spread the roast beef and cheese around the dough and then roll to get more of a pinwheel with layers of dough in between the roast beef and cheese.

INGREDIENTS

1 can Pillsbury® refrigerated crusty French loaf
1lb 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.

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.