Take lunchbox packing to the next level with savory Cheesy Roast Beef Pinwheels. Rolled in crescent dough, cut into spirals and baked, they’re a tasty twist on the traditional roast beef sandwich.
Makes 8-12 Pinwheels
- Preheat oven to 375 degrees F.
- Unroll crescent roll dough onto a lightly floured surface. Divide into 2 separate rectangles. Pinch seams to close.
- If desired, gently spread mustard onto dough. Top rectangles evenly with cheese, roast beef and, if desired, bell peppers.
- Beginning with the small side, tightly roll up dough, jelly roll style and pinch ends to seal. Repeat with remaining rectangle. Slice each roll into 4 to 6 equal pinwheels. Place pinwheels one inch apart on a baking sheet that has been lined with parchment paper or a silicone mat.
- Bake for 12-14 minutes or until cheese is melted and dough is golden brown. Transfer to a wire rack and allow to cool slightly. Serve warm or at room temperature. Store cooled pinwheels in an airtight container in the refrigerator for up to 3 days.
Fully bake pinwheels and allow to cool completely. Arrange in a single layer on a baking sheet and freeze. Once frozen, transfer to an airtight container and store in the freezer. For best results, reheat on a baking sheet at 375 degrees F until warmed through.