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These mini French Dip pinwheels pay homage to the flavors of our favorite sandwich. Served with a savory homemade au jus dipping sauce for that authentic french dip taste.
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French Dip Appetizer
French dip pinwheels are a warm, tasty appetizer that doubles as dinner when you need something super easy. Roast beef, cheese and caramelized onions are tightly rolled up in crescent dough and sliced into pinwheels. Brush them with a savory butter and top them with Everything Bagel seasoning for extra flavor just before baking.
Don’t skip the au jus! The easy sauce is just beef broth, Worcestershire, and a few seasonings and it makes the most excellent dipping sauce for the French Dip pinwheels.
Ingredients for French Dip Pinwheels
- Crescent Roll Dough – 2 cans of the Pillsbury crescent rolls, or a single sheet if you can find that.
- Deli roast beef – A french dip is typically made with slow roasted beef, but we’re taking a shortcut and letting the deli do the work with thin sliced sandwich style roast beef.
- Provolone cheese – You can also get this from the deli for a fresher, and usually softer, texture.
- Onion – Minced (cut into very small pieces) and sauteed in butter until golden brown and caramelized.
- Worcestershire sauce – Adds a savory “umami” flavor to the tops of the pinwheels and also to the au jus.
- Everything bagel seasoning – a flavor topping and added texture to the tops of the pinwheels. Plain sesame seeds or poppy seeds could be used instead.
- Au Jus dip – beef stock, Worcestershire sauce, garlic powder, onion powder, black pepper
How to Make Mini Roast Beef Pinwheels
- Prep. Preheat the oven and grease a large baking dish.
- Cook the onions. Melt butter in a skillet and saute mince onions for several minutes until caramelized.
- Assemble the pinwheels. Roll out the crescent rolls and cut into rectangles. Spread on the onions, then top with slices of roast beef and the cheese and roll up into a log shape.
- Slice and bake. Use a serrated knife to slice the logs into pinwheels shapes. Arrange the pinwheels into the baking dish.
- Melt butter. In a small microwave safe bowl, melt some butter, stir in the Worcestershire sauce and everything bagel seasoning. Brush over the tops of the pinwheels.
- Bake. Bake in the preheated oven until the pinwheels are golden, about 35 minutes.
- Au Jus Sauce. In a small sauce pan, warm beef broth, Worcestershire, garlic powder and onion powder. Add black pepper to taste. You don’t need to boil ti, just bring it to a simmer and lower the heat to keep warm .
How to Serve
These pinwheels can be served as a hearty appetizer for parties, game day, or even picnics. They also make a quick and easy dinner on a busy weeknight or a lazy Saturday evening.
Serve with the au jus sauce on the side for dipping. For a really authentic French dip, serve with horseradish.
A french dip sauce, or Au Jus, is traditionally made with juices from the roast beef. For this shortcut version, the sauce is made with packaged beef broth and other savory seasonings.
Prep all the way to rolling up the dough into log shapes. Wrap tightly with plastic wrap and store in the fridge for up to 24 hours. Then unwrap, slice and bake as directed.
Storage and Reheating
Storing Leftovers: Place leftovers in an airtight container and keep in the refrigerator for up to 2-3 days.
Reheat: Reheat in the microwave, oven or air fryer.
- You can buy crescent dough sheets to make it easier.
- Prepackaged or from the deli roast beef works great!
- If you have leftover roast beef you can shred that and use that as well.
- You can substitute the provolone for mozzarella or swiss.
- If the dough feels sticky, lightly flour the surface first.
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French Dip Pinwheels
- 3 tablespoons butter divided
- 1 large onion minced
- 16 ounces canned crescent rolls 2 cans
- 8 slices provolone cheese
- 10 slices deli roast beef
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Everything bagel seasoning or plain sesame seeds
- 1.5 cups beef stock
- 1 tablespoon Worsetershire sauce
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- Pepper to taste
- Preheat oven to 350°F. Spray a 9×13 glass baking dish with nonstick cooking spray and set aside.
- In a medium skillet over medium-high heat, melt 1 tablespoon butter and add the minced onion. Cook, stirring frequently, about 8-12 minutes or until the onions are caramelized and golden in color. Transfer to a bowl and set aside to cool.
- Roll out the crescent dough onto a cutting board and separate into 2 rectangles. Pinch the seams of each rectangle together
- Spread the onions evenly onto the 2 rectangles, then top with the cheese slices and roast beef.
- Starting with the long side, roll up each rectangle. Pinch edges to seal. If making ahead, wrap with plastic wrap and refrigerate up to 24 hours until ready to bake.
- Cut each log into 12 pieces and arrange in the baking dish.
- In a small microwave safe bowl, melt the other 2 tablespoons of butter. Stir in the Worcestershire sauce and everything bagel seasoning. Brush over the tops of the pinwheels.
- Bake in the preheated oven until the pinwheels are golden, about 35 minutes.
- Meanwhile, make the au jus. In a small saucepan over medium heat warm the beef broth and add in the worcheshire, garlic powder and onion powder. Add pepper to taste. You don't need to boil it, just bring to a simmer, then reduce the heat to low to keep warm.
- Serve the pinwheels warm with au jus for dipping.
You can buy crescent dough sheets to make it easier.
Prepackaged or from the deli roast beef works great!
If you have leftover roast beef you can shred that and use that as well.
You can substitute the provolone for mozzarella or swiss.