Whenever these are out on the kitchen table, they disappear so fast, I can hardly grab one!

Preheat your oven to 350°F (175°C).
Separate the biscuit dough into 8 biscuits and flatten each one slightly with your hands.
Place a slice of roast beef and a slice of provolone cheese on each biscuit.
Fold the edges of the biscuit dough over the filling and pinch to seal, forming a ball.
Arrange the filled biscuits seam-side down in a greased baking dish.
In a small bowl, mix together the melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
Brush the butter mixture generously over the tops of the biscuits.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
While the biscuits are baking, heat the beef broth in a small saucepan over medium heat until warm.
Serve the biscuits warm with the beef broth on the side for dipping.

Variations & Tips
For a spicier kick, add a slice of jalapeño 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’re looking for a vegetarian option, try using sautéed 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’re ready to bake.