Beef and Caramelized Onion Pin Wheels
One of my favorite recipes because its so easy to make and so dang delicious! If you’re a fan of caramelized onions you will go nuts over these. The onion is as sweet as candy and the perfect match for beef. I can’t even explain how fantastic this recipe is…I’m actually at a loss for words. Guess you’ll have to try it and see for yourself. Let me know what you think.
Beef and Caramelized Onion Pin Wheels
¼ cup butter, (half stick)
1 very large Vidalia or sweet onions, thinly sliced
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon black pepper
Flour for sprinkling on the work surface
2 can of Pillsbury crescent dough sheets
Provolone cheese
1 pound of thin sliced roast beef (or use shaved)
½ stick butter (1/4 cup)
½ teaspoon salt
1 teaspoon parsley, finely chopped
1 teaspoon Italian seasoning
Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray. Set aside.
In a large skillet over medium-high heat, melt butter. Add onions and sugar and cook, stirring occasionally, until the onions begin to soften and brown (about 5 minutes). Add salt and pepper and reduce heat to medium. The more they cook, the sweeter they get.
Continue cooking, stirring occasionally, until onions are soft and caramelized (10 to 15 more minutes). Remove from heat and let cool to room temperature.
Sprinkle a little flour on your work surface or use parchment paper. Remove the crescent rolls from both cans and combine together. You can put the sheets side by side or you can put them together in a ball and roll it out to a large rectangle a little less than the size of your baking pan.
Top the dough with provolone cheese, covering the entire surface.
Next lay the roast beef on top of the cheese making sure you cover it from end to end.
Then add your caramelized onions.
Roll up the dough in a log. You can start with the long edge or roll from the shorter end. The shorter end will give you a much larger pinwheel and less pieces. The longer end will give you smaller but more pinwheels.
Using a very sharp knife, cut the log into 12 rolls. Place them into the prepared baking dish. If you get less rolls that’s okay as long as they are all uniform in size.
Bake for 45 minutes, or until the dough is golden brown. If you dough starts to look too dark, cover with a sheet of foil and finish baking.
When the roast beef pinwheels are almost done baking, prepare the topping. In a small, microwave-safe bowl, melt the butter. Stir in the salt, parsley and Italian seasoning. Brush the butter over the warm rolls. Serve with beef broth for Au jus.
NOTES:
Roast Beef: If you buy roast beef from the deli, have it shaved or thinly sliced. You can also find it prepackaged.
Onions: I went with Vidalia onions for this recipe because they caramelize so well. Any sweet onion will do.
Provolone Cheese: I used Provolone cheese but you could use Swiss or Monterrey Jack. I just like Provolone with steak subs.
Crescent Roll Dough: You will need two cans of the crescent roll sheets to roll up all the flavors. Make sure you use sheets but if you have to use the actual crescent rolls, make sure you pinch the seams.
