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For a festive holiday appetizer add diced red pepper to accompany the thyme garnish. Adapted from delish.com
Preheat oven to 350° and grease a 9"-x-13" baking pan with cooking spray. In a large skillet over medium-high heat, add olive oil, 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.
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. 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 the baking dish. Sprinkle with thyme leaves.
Bake until dough is golden, 35 minutes. Serve pinwheels warm with au jus for dipping.
In a small saucepan over medium heat, add olive oil. 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.
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