French Dip Roll-Ups Recipe

Cooking spray

2 tbsp. butter

2 large onions, thinly sliced

2 sprigs thyme

Kosher salt

Freshly ground black pepper

2 (8-oz.) can crescent dough

All-purpose flour, for surface

8 slices provolone cheese

1 lb. deli roast beef

2 tsp. thyme leaves

1 tbsp. unsalted butter

1 Garlic clove, minced

1 1/2 c. beef stock

1 tbsp. Worcestershire sauce

1/4 tsp. thyme leaves

Preheat 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 slightly golden, about 5 minutes. Season with salt and pepper and reduce heat to medium. Continue cooking, stirring occasionally, until onions are soft and caramelized, about 10 to 15 minutes more.
Build pinwheels: On a lightly floured surface, unroll crescent dough and separate sheets into rectangles. Pinch seams to seal. Top each rectangle with provolone, roast beef, and caramelized onions.
Starting with the short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 4 slices and place cut side up in baking pan. Sprinkle with thyme leaves then bake until golden, 30 minutes.
Meanwhile, make au jus: In a small saucepan over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add beef stock, Worcestershire, and thyme. Season with salt and pepper. Simmer until reduced slightly, 10 minutes.
Serve pinwheels warm with au jus for dipping.

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