Ingredients:
For the Biscuits
| Ingredient | Quantity |
|---|---|
| Refrigerated biscuit dough | 1 can (16.3 oz) |
| Deli roast beef | 8 slices |
| Provolone cheese, sliced | 8 slices |
For the Herb Butter & Dipping Broth
| Ingredient | Quantity |
|---|---|
| Butter, melted | 1/4 cup |
| Worcestershire sauce | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Dried thyme | 1/2 teaspoon |
| Dried rosemary | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Beef broth | 1 cup |
Instructions:
- Preheat Oven & Prep Biscuits: Preheat your oven to 350°F (175°C). Separate the refrigerated biscuit dough into 8 individual biscuits. Slightly flatten each biscuit with your hands.
- Fill Biscuits: Place one slice of deli roast beef and one slice of provolone cheese onto the center of each flattened biscuit.
- Seal Biscuits: Carefully fold the edges of the biscuit dough up and over the filling, pinching the seams tightly to seal and form a ball around the filling. Arrange the filled biscuits seam-side down in a greased baking dish.
- Make Herb Butter: In a small bowl, mix together the melted butter, Worcestershire sauce, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper.
- Brush & Bake: Brush the herb butter mixture generously over the tops of all the biscuits. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
- Warm Broth: While the biscuits are baking, heat the beef broth in a small saucepan over medium heat until it is warm.
- Serve: Remove the biscuits from the oven. Serve them warm with the warm beef broth on the side for dipping.