Recipe: French Dip Pinwheels

This appetizer is delicious when served right out of the oven. Don’t forget the au jus!

Recipe: French Dip Pinwheels

Recipe: French Dip Pinwheels


  • Cooking spray
  • 2 tablespoons butter
  • 2 large onions, thinly sliced
  • 2 sprigs fresh thyme
  • Kosher salt
  • Freshly ground black pepper
  • All-purpose flour, for surface
  • 2 8-ounce cans crescent dough
  • 8 slices provolone cheese
  • 1/2 pound deli roast beef
  • 2 teaspoons fresh thyme leaves
  • For the au jus
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 1/2 cups low-sodium beef stock
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon fresh thyme leaves


  1. Preheat oven to 350° and grease a 9-x-13 baking pan with cooking spray. In a large skillet over medium-high heat, melt butter. Add onion and thyme sprigs and cook, stirring occasionally, until onions begin to soften and turn golden, about 5 minutes. Season with salt and pepper and reduce heat to medium. Continue cooking, stirring occasionally, until onions are soft and caramelized, 10 to 15 minutes more. Assemble pinwheels: On a lightly floured surface, unroll crescent dough and separate into two rectangles. Pinch together seams. Top each rectangle with provolone, roast beef, and caramelized onions. Starting with the short side, roll up each rectangle. Be sure to roll tightly. Pinch edges to seal, then cut each roll into slices and place cut side-up in baking dish. Sprinkle with thyme leaves. Bake until dough is golden, about 35 minutes. While the rolls are baking, make au jus: Melt butter in a small saucepan over medium heat. Stir in garlic and cook until fragrant, about 1 minute. Add broth, Worcestershire and thyme and season with salt and pepper. Simmer until slightly reduced, about 10 minutes. Serve pinwheels warm with au jus for dipping.
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