French Dip Pinwheels- crescent roll dough is wrapped around roast beef, Provolone cheese and caramelized onions and baked until golden. Served with Au Jus to dip them in for extra flavor.
This finger food makes an easy appetizer or gameday snack. Crescent roll dough and deli-sliced roast beef make this recipe a breeze to prepare. An easy Au Jus is made while the pinwheels bake. It’s a combination of garlic, beef broth, Worcestershire sauce, thyme, and a beef bouillon cube.
French Dip Pinwheels Recipe Tips:
I use an 8-count crescent roll dough and a 4-count crescent roll dough. It makes just the right amount of pinwheels to fit in a 9×13-inch baking dish. If you wish, you can decrease the amount of filling and just use an 8-count can. Or you can increase the amount of roast beef, cheese, and onions and use 2 8-count cans.
Swiss cheese or American cheese can be used instead of Provolone.
A little bit of thyme adds flavor to these pinwheels You can use either fresh or dried. Basil or rosemary can be used as a substitute.
Check the Au Jus before serving and add salt and pepper to taste.
To add a little heat to these pinwheels, add 1/2 teaspoon of crushed red pepper flakes to the onion mixture.
Puff pastry can be used instead of crescent roll dough.
More Amazing Pinwheel Recipes:
- BBQ Chicken Crescent Pinwheels– like a BBQ Chicken Pizza wrapped up in crescent roll dough.
- Reuben Pinwheels– the classic sandwich turned into an easy appetizer.
- Pull-Apart Supreme Pizza Pinwheels
- Ranch Chicken Roll-Ups
French Dip Pinwheels
- 2 tablespoons butter
- 2 medium sweet onions, sliced
- 1/2 teaspoon fresh thyme, or 1/4 teaspoon dried thyme
- salt and pepper
- 1 (8-ounce) can crescent roll dough
- 1 (4-ounce) can crescent roll dough
- 6 slices Provolone cheese
- 1/2 pound thin sliced deli roast beef
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 1/2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 beef bouillon cube, crumbled
- 1/2 teaspoon fresh thyme, or 1/4 teaspoon dried
- Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
- Melt butter in a large nonstick skillet over medium heat. Add onion and cook for 5 minutes to soften.If onions start to get too brown, turn heat down.
- Add thyme and salt and pepper and continue to cook for 8 to 10 minutes. Remove from heat.
- Unroll the 8-count tube of crescent roll dough. Separate into 4 rectangles and place them side by side so they are touching. Press to seal the preforations.
- Top with 4 slices of cheese, then the roast beef and onions. Roll up starting at a long end.
- Cut along the seams of the 4 rectangles so that you have 4 pieces. Cut each of those 4 pieces into thirds. You will have 12 slices.
- Place in the baking dish.
- Do the same thing for the 4-count. You will have 2 rectangles. Cut them each into thirds for a total of 6.
- Bake for 20 to 25 minutes or until no longer doughy.
- While pinwheels bake, make the Au Jus. Melt butter in a small saucepan and add garlic. Cook for 1 minute and then add beef broth, Worcestershire sauce, beef bouillon, and thyme. Simmer for 10 minutes and then add salt and pepper to taste.
- Serve pinwheels with Au Jus.