French Dip Squares

1. Preheat oven to 350° and grease a 9x13 baking sheet with cooking spray. Place one unrolled can of crescents on baking sheet and pinch the seams together. Bake until edges are slightly golden, about 12 minutes, then remove from oven and set aside.
2. While crust is baking, make caramalized onions. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and 2 sprigs thyme and season with salt and pepper.
3. Cook until onions begin to soften and turn slightly golden, about 20 minutes. Make sure to stir the onions occasionally to keep from burning. Remove from heat.
4. To build the squares, spread an even layer of mustard onto the baked bottom layer of crescent roll, leaving a half-inch border clear on all edges.
5. Add an even layer of roast beef, followed by an even layer of provolone. Top with caramelized onions.
6. Unroll remaining tube of crescent rolls and place on top of onion layer. Press the edges of the top crust into the bottom crust to seal all edges. Melt 1 tablespoon butter and brush all over top of crescent dough, then sprinkle with parsley and salt.
7. Bake for 35 minutes, or until top crust is golden-brown and cooked through. (If dough is browning too quickly, cover with foil.) Let cool 15 minutes before slicing into squares.

Au Jus:

1. In a medium skillet, melt remaining 1 tablespoon butter over medium heat. Stir in garlic and cook until fragrant.
2. Add beef stock, Worcestershire sauce, and remaining 2 sprigs thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly.
3. Serve squares with au jus on the side for dipping.