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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.

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

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

Find it online: https://thefamilycooking.com/french-dip-pinwheels-recipe/