1. Preheat oven to 350 degrees. Carefully unroll dough. Place half the roast beef slices over dough, to within 1/2 inch of one long side. Sprinkle with Fontina cheese, and top with remaining roast beef. Starting on the long side with filling, roll up. Press seam firmly to seal. Place diagonally, seam side down, on an ungreased rimmed baking sheet.
2. Brush 2 tablespoons of the butter over loaf, then sprinkle with Parmesan cheese and basil. Bake until golden brown, about 25 to 28 minutes. Cover with aluminum foil, then bake an additional 10 minutes.
3. While loaf bakes, prepare dipping sauce. Add remaining 2 tablespoons butter to a medium saucepan. Heat over medium heat and stir in flour with a wire whisk. Cook 2 minutes, stirring constantly. Whisk in soup. Bring to a boil over medium-high heat, stirring constantly. Reduce to simmer and cook until thickened, about 10 minutes, stirring occasionally. Transfer to small bowls for dipping.
4. Remove loaf from oven. Cool 5 minutes. Cut into 6 slices. Serve with dipping sauce on the side.
Source: Hannaford fresh Magazine, September - October 2012