Ingredients
Cooking spray
2 tbsp. butter
2 large onions, thinly sliced
2 sprigs fresh thyme
Kosher salt
Freshly ground black pepper
All-purpose flour, for surface
2 (8-oz.) can crescent dough
8 slices provolone cheese
1/2 lb. deli roast beef
2 tsp. fresh thyme leaves
1 tbsp. butter
1 garlic clove, minced
1 1/2 c. low-sodium beef stock
1 tbsp. Worcestershire sauce
1/4 tsp. fresh thyme leaves
Preparation
Step 1Preheat 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. Let cool to room temperature. Step 2Assemble 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.Step 3Starting 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 thyme leaves.Step 4Bake until dough is golden, 35 minutes.Step 5Meanwhile, make au jus: In a small saucepan over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add broth, Worcestershire, and thyme leaves and season with salt and pepper. Simmer until slightly reduced, 10 minutes.Step 6Serve pinwheels warm with au jus for dipping.
If these pinwheels aren’t your jam, check out our ham and cheese pinwheels. Editor’s Note: The introduction to this recipe was updated on December 17, 2020 to include more information about the dish.
