Directions:
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Preheat your oven to 350°F (175°C).
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Separate the biscuit dough into 8 pieces and gently flatten each one.
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Lay a slice of roast beef and provolone cheese on each flattened biscuit.
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Fold the edges over the filling and pinch to seal, shaping each into a ball.
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Place the biscuits seam-side down in a greased baking dish.
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In a small bowl, mix melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
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Brush this mixture generously over the tops of the biscuits.
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Bake for 20–25 minutes, until golden and cooked through.
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While baking, warm the beef broth in a small saucepan over medium heat.
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Serve the biscuits warm alongside the broth for dipping.
Variations & Tips:
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Craving some spice? Add jalapeño slices or a splash of hot sauce inside before sealing.
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Swap provolone for Swiss or cheddar for a flavor twist.
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For a vegetarian option, try sautéed mushrooms and onions in place of the roast beef.
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Make ahead by assembling the biscuits and refrigerating them until ready to bake.