Well, if you ain’t never tried a French dip pinwheel before, let me tell ya, you’re missin’ out! This little snack or appetizer, whatever ya wanna call it, is somethin’ that’ll make yer mouth water. It’s got all the flavors of a good ol’ French dip sandwich, but in a bite-sized roll. Ain’t that just perfect for a quick meal or a party treat? Now, let me walk ya through how to make ’em, step by step. It ain’t hard at all, don’t you worry!
First thing you gotta do is gather your ingredients. You ain’t needin’ too much, just some simple stuff that you can get at the store. You’ll need:
- Crescent roll dough – the kind that comes in a can, like the Pillsbury stuff.
- Provolone cheese – oh, that’s a good cheese, melts real nice!
- Onions – a couple, nice and thinly sliced.
- Roast beef – the kind you get at the deli, thinly sliced too.
- Some thyme – fresh or dried, whichever you can get your hands on.
- And for the dipping sauce, you’ll need some beef broth or jus.
Now, let’s get to work. First thing you gotta do is open up that crescent roll dough. Be careful when you pop it open, it makes a loud noise, and it might scare ya. Unroll it out flat on a big ol’ baking sheet. You want it all nice and even, no wrinkles. You can even press the seams together if you like, to make a full sheet.
Next, lay down your provolone cheese. Just cover the dough with it, real nice, so every bite gets some cheesy goodness. After that, toss those thinly sliced onions on top. You can sauté ’em a little if you want, get ’em soft and sweet, but if you’re in a rush, raw works just fine too. Sprinkle a little thyme on there too, not too much though, just enough to give it some flavor.
Now, it’s time for the roast beef. Layer it on top of the cheese and onions. Don’t be shy with it, you want it to be nice and packed. Once you’ve got all that on there, start at the edge and roll it up, just like a jelly roll. Roll it nice and tight, but not so tight that it’ll squish all the stuff inside. You just want it snug.
Once it’s all rolled up, take a sharp knife and slice it into little pinwheels, about an inch or so wide. Be real gentle with it, ya don’t want all your filling spillin’ out. Lay those little pinwheels on a baking sheet, with a little space between each one, so they can bake up nice and golden.
Pop ’em in the oven at about 375°F for around 12-15 minutes, or until they’re all golden and bubbly. When they come out, they should look all crispy on the outside, but soft and cheesy on the inside. Mmm, that’s when ya know they’re ready!
Now, what’s a French dip pinwheel without somethin’ to dip it in? Ya gotta make the jus, of course! Take yourself some beef broth, heat it up, and if you want, you can throw in a little bit of Worcestershire sauce to give it some extra flavor. Let it simmer for a bit while those pinwheels are baking, so it’s all nice and hot when you’re ready to dip.
Once your pinwheels are done, serve ’em up with that hot beef jus on the side. You just dip ‘em right in, and boy, it’s good! The soft, cheesy inside with that savory dip just makes it all come together. Ain’t nobody gonna turn these down at a party, I tell ya that!
So there ya have it, a simple and tasty way to enjoy a French dip, but in a fun new way. These pinwheels are great for any occasion, whether it’s a quick lunch or a snack for when company comes over. Just be sure to make enough, ’cause they go fast!
Tags：[French dip pinwheels, French dip recipe, pinwheels recipe, easy appetizer, party snacks, crescent roll recipes, provolone cheese, roast beef pinwheels, beef broth dipping sauce]
