1 can (16.3 oz) refrigerated biscuit dough
\n8 slices deli roast beef
\n8 slices provolone cheese
\n1\/4 cup butter, melted
\n1 tablespoon Worcestershire sauce
\n1 teaspoon garlic powder
\n1 teaspoon onion powder
\n1\/2 teaspoon dried thyme
\n1\/2 teaspoon dried rosemary
\n1\/2 teaspoon salt
\n1\/2 teaspoon black pepper
\n1 cup beef broth<\/p>\n
Preheat your oven to 350\u00b0F (175\u00b0C).
\nSeparate the biscuit dough into 8 biscuits and flatten each one slightly with your hands.
\nPlace a slice of roast beef and a slice of provolone cheese on each biscuit.
\nFold the edges of the biscuit dough over the filling and pinch to seal, forming a ball.
\nArrange the filled biscuits seam-side down in a greased baking dish.
\nIn a small bowl, mix together the melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
\nBrush the butter mixture generously over the tops of the biscuits.
\nBake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
\nWhile the biscuits are baking, heat the beef broth in a small saucepan over medium heat until warm.
\nServe the biscuits warm with the beef broth on the side for dipping.<\/p>\n
Variations & Tips
\nFor a spicier kick, add a slice of jalape\u00f1o or a dash of hot sauce inside each biscuit before sealing. You can also experiment with different cheeses like Swiss or cheddar for a different flavor profile. If you\u2019re looking for a vegetarian option, try using saut\u00e9ed mushrooms and onions in place of the roast beef. To save time during a busy week, you can prepare the biscuits ahead of time and store them in the refrigerator until you\u2019re ready to bake.<\/p>\n
Enjoy !<\/p>\n","protected":false},"excerpt":{"rendered":"
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