French Dip Pinwheels Recipe

I love how these French Dip Pinwheels transform a familiar sandwich into an easy party appetizer. Each pinwheel gives me roast beef, melted cheese, and golden pastry in a convenient little spiral.

I also like how quickly I can assemble them when I use refrigerated crescent dough or crescent dough sheets. There’s no need for me to prepare homemade dough or spend hours in the kitchen.

The warm au jus is what really completes this recipe for me. It adds extra savory flavor and keeps every bite juicy without making the pastry soggy before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Refrigerated crescent dough sheet
• Thinly sliced cooked roast beef
• Provolone cheese
• Unsalted butter, melted
• Garlic powder
• Dried thyme
• Worcestershire sauce
• Beef broth
• Onion powder
• Black pepper
• Fresh parsley, optional

Directions

I start by preheating my oven to 375°F (190°C) and lining a large baking sheet with parchment paper.

I unroll the crescent dough onto a clean work surface. If I’m using regular crescent rolls instead of a solid dough sheet, I gently press the perforations together to create one large rectangle.

I arrange the roast beef evenly over the dough, leaving a small border around the edges. I keep the beef in a fairly thin layer so the pinwheels are easy to roll.

Next, I arrange the provolone cheese over the roast beef. I make sure the cheese is distributed evenly so every pinwheel gets a cheesy center.

Starting from one of the long sides, I carefully roll the dough into a tight log. I place the log seam-side down and gently press the seam closed.

For cleaner slices, I like to refrigerate the rolled dough for about 15 to 20 minutes before cutting it.

Using a sharp knife, I slice the log into pinwheels about 3/4 to 1 inch thick. I arrange them cut-side up on my prepared baking sheet, leaving a little space between each one.

I combine the melted butter with garlic powder and dried thyme, then lightly brush the mixture over the tops of the pinwheels.

I bake them for about 15 to 20 minutes, or until the dough is puffed and golden and the cheese is melted.

While the pinwheels bake, I prepare the au jus. I add the beef broth, Worcestershire sauce, onion powder, and black pepper to a small saucepan. I bring the mixture to a gentle simmer and let it cook for several minutes so the flavors combine.

I remove the baked pinwheels from the oven and let them rest for a few minutes. I garnish them with fresh parsley when I want a little color and serve them warm with individual bowls of au jus for dipping.

Servings and Timing

I usually get approximately 12 to 16 pinwheels from one roll, depending on how thick I slice them.

• Prep time: 15 minutes
• Chilling time: 15–20 minutes
• Cook time: 15–20 minutes
• Total time: about 45–55 minutes
• Yield: approximately 12–16 pinwheels
• Servings: about 6–8

Variations

For extra-cheesy French Dip Pinwheels, I add more provolone or combine it with mozzarella. Swiss cheese is another option I like because its nutty flavor pairs especially well with roast beef.

When I want extra onion flavor, I add a thin layer of caramelized onions over the roast beef before rolling the dough. I make sure the onions have cooled and aren’t overly wet before adding them.

For a horseradish version, I spread a very thin layer of prepared horseradish or creamy horseradish sauce over the dough before adding the beef. I use it sparingly because the flavor can be quite strong.

When I want a little heat, I add crushed red pepper flakes, sliced pepperoncini, or finely chopped jalapenos to the filling.

I can also make these pinwheels with puff pastry instead of crescent dough. Puff pastry gives me a lighter and flakier exterior, while crescent dough produces a softer, more bread-like bite.

Storage/Reheating

I think French Dip Pinwheels taste best shortly after baking, when the dough is golden and the cheese is still warm and melted.

When I have leftovers, I let the pinwheels cool and place them in an airtight container. I store them in the refrigerator for up to 3 to 4 days. I keep the au jus in a separate airtight container.

For reheating, I place the pinwheels in a 350°F (175°C) oven for about 5 to 10 minutes, or until they are hot and the cheese has softened again. I can also reheat them in an air fryer for a few minutes.

I warm the au jus separately in a small saucepan or microwave-safe container until hot.

I can use a microwave for the pinwheels when I’m short on time, but I find that the oven or air fryer does a better job of restoring the texture of the dough.

FAQs

What kind of roast beef should I use for French Dip Pinwheels?

I like using thinly sliced cooked roast beef because it rolls easily and gives me tender pieces in every bite. Deli-style roast beef works particularly well for this quick appetizer.

What cheese is best for French Dip Pinwheels?

I usually choose provolone because it melts beautifully and pairs well with roast beef. Swiss, mozzarella, or a combination of cheeses can also work. I especially like Swiss when I want a slightly stronger, nuttier flavor.

Can I make French Dip Pinwheels ahead of time?

Yes. I can assemble and roll the dough ahead of time, wrap the log well, and refrigerate it until I’m ready to slice and bake. I prefer baking the pinwheels shortly before serving so the dough stays fresh and golden.

What is au jus?

Au jus is a thin, savory meat-based dipping liquid traditionally served with French dip sandwiches. For these pinwheels, I make a simple version with beef broth, Worcestershire sauce, onion powder, and black pepper so I have a flavorful dip without preparing a beef roast.

How do I keep my pinwheels from falling apart?

I roll the dough tightly without crushing it and place the finished log seam-side down. I also chill the log before slicing because firmer dough is easier for me to cut into neat rounds. Using a sharp knife and avoiding an overly thick filling also helps my pinwheels hold their shape.

Conclusion

These French Dip Pinwheels are an easy way for me to enjoy the flavors of a classic French dip sandwich in a warm, shareable appetizer. Tender roast beef, melted provolone, buttery dough, and savory seasonings create plenty of flavor in every little spiral.

French Dip Pinwheels Recipe

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These French Dip Pinwheels combine tender roast beef, melted provolone, and buttery crescent dough in an easy, shareable appetizer. Served warm with savory homemade au jus, they bring classic French dip flavors to every bite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 45-55 minutes
• Yield: 12-16 pinwheels, about 6-8 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 1 refrigerated crescent dough sheet, about 8 ounces
• 8 ounces thinly sliced cooked roast beef
• 6 slices provolone cheese, about 4 ounces
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 cups beef broth
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, optional

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Instructions

1. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Unroll the crescent dough onto a clean work surface. If using perforated crescent roll dough, gently press the seams together to create one large rectangle.
3. Arrange 8 ounces of sliced roast beef evenly over the dough, leaving a small border around the edges.
4. Arrange the 6 slices of provolone evenly over the roast beef so each pinwheel will have cheese.
5. Starting from one long side, carefully roll the dough into a tight log. Place it seam-side down and gently press the seam closed.
6. Refrigerate the rolled dough for 15 to 20 minutes to firm it before slicing.
7. Using a sharp knife, cut the chilled log into 12 to 16 pinwheels approximately 3/4 to 1 inch thick. Arrange them cut-side up on the prepared baking sheet with space between each one.
8. Combine 2 tablespoons melted butter with 1/2 teaspoon garlic powder and 1/2 teaspoon dried thyme. Lightly brush the mixture over the pinwheels.
9. Bake for 15 to 20 minutes, until the dough is puffed and golden and the provolone is melted.
10. While the pinwheels bake, combine 2 cups beef broth, 1 tablespoon Worcestershire sauce, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper in a small saucepan.
11. Bring the au jus to a gentle simmer over medium heat and cook for about 5 to 7 minutes, stirring occasionally.
12. Remove the pinwheels from the oven and let them rest for a few minutes. Garnish with chopped fresh parsley if desired and serve warm with the au jus for dipping.

Notes

• Thinly sliced deli-style cooked roast beef works especially well because it is tender and easy to roll.
• For extra-cheesy pinwheels, increase the provolone or add mozzarella or Swiss cheese.
• For additional onion flavor, add a thin layer of cooled, well-drained caramelized onions before rolling.
• For a horseradish variation, spread a thin layer of prepared or creamy horseradish over the dough before adding the roast beef.
• Crushed red pepper flakes, sliced pepperoncini, or finely chopped jalapenos can be added for extra heat.
• Puff pastry can be substituted for crescent dough for a lighter, flakier exterior.
• The assembled dough log can be wrapped and refrigerated ahead of time, then sliced and baked shortly before serving.
• Store leftover pinwheels and au jus separately in airtight containers in the refrigerator for 3 to 4 days.
• Reheat the pinwheels in a 350°F (175°C) oven for 5 to 10 minutes and warm the au jus separately before serving.

Nutrition

• Serving Size: 2 pinwheels with au jus
• Calories: 290 kcal
• Sugar: 3 g
• Sodium: 960 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 17 g
• Cholesterol: 50 mg