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French Dip Pinwheels

This is a good recipe if you’re responsible for a holiday appetizer (like around Christmas or New Years) and you’ve got some time on your hands. For me, this recipe actually took quite a while with say ~45 minutes of “prep” time going into it (and that included a second person assisting!). The end-result, however, turned out great (minus a few pinwheels that kinda fell apart) and it was consumed very rapidly by the family with no complaints.

Sorry I forgot to take pictures of this one…

[INGREDIENTS]
Cooking spray
3 tbsp. butter
2 large onions, thinly sliced
2 sprigs fresh thyme
salt
black pepper
All-purpose flour, for surface
2 (8-oz.) can crescent dough
8 slices provolone cheese
1/2 lb. deli roast beef
2 & 1/4 tsp. fresh thyme leaves
1 garlic clove, minced
1 1/2 c. low-sodium beef stock
1 tbsp. Worcestershire sauce

[DIRECTIONS]
(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 2 tbsp 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.
(2) 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.
(3) Starting with the short side, roll up each rectangle. Pinch edges to seal, then cut each roll into 4 slices and place cut side-up in baking dish. Sprinkle with 2 tsp thyme leaves.
(4) Bake until dough is golden, 35 minutes.
(5) Meanwhile, make au jus: In a small saucepan over medium heat, melt 1 tbsp butter. Stir in garlic and cook until fragrant, about 1 minute. Add broth, Worcestershire, and 1/4 tsp thyme leaves and season with salt and pepper. Simmer until slightly reduced, 10 minutes.
(6) Serve pinwheels warm with au jus for dipping.

Original Source – “Delish

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