An easy, cheesy, appetizer loaded with roast beef, garlic and herb spread, smoked cheddar, and spinach, then baked in a buttery crescent dough. So many flavors in this quick and easy to make appetizer.
A local deli in my town was well known for their smoke gouda and roast beef sandwiches. I was inspired to create these Roast Beef and Cheese Pinwheels to capture the flavors of that sandwich.
Football season is in full swing and my family are all big fans. We serve so many different football foods and are always looking for a new appetizer.
Crescent dough pinwheels with different fillings are always a favorite, so this one was created.
INGREDIENTS:
Flour.. just enough to sprinkle on countertop.
Crescent Dough Sheet… I recommend Pillsbury, if you cannot find the dough sheet, crescent rolls may be used.
Garlic and Herb Spreadable Cheese… This comes in a tub and adds such a kick of flavor. It is usually found in the area of the supermarket with specialty cheeses.
Roast Beef….. Purchase thinly sliced from the deli. Thinly sliced is easy to arrange on the crescent dough, and easy to roll it up,
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Fresh Baby Spinach… This adds color and a little texture to the pinwheels. I use kitchen scissors to cut the leaves into thin ribbons.
Smoked Cheddar Cheese… Use a fresh block of cheese and shred it instead of using a pre shredded package of cheese.
HOW TO MAKE ROAST BEEF AND CHEESE PINWHEELS:
STEP BY STEP DIRECTIONS:
(Full recipe and directions on recipe card in post)
Roll out crescent dough sheet and spread the garlic and herb cheese spread, using an offset spatula.
Arrange slices of roast beef.
Top with spinach and cheese.
Starting at long side, tightly roll it up jelly roll style. Pinch seam to seal. Chill for 15 minutes.
Using a serrated knife, slice into 1/2 inch slices.
Arrange on parchment lined baking sheet and bake 12-14 minutes. Allow to set on pan for around 5 minutes. Remove from the pan to a cooling rack.
WHY YOU WILL LOVE THESE ROAST BEEF AND CHEESE PINWHEELS:
These are so quick and easy to make, less than 30 minutes from start to finish. They are very filling and hearty.
The pinwheels are great to serve at any gathering, and easy to transport.
The flavor combination of the ingredients are perfect together.
The pinwheels also make a great snack for kids.
FREQUENTLY ASKED QUESTIONS:
Can these pinwheels be made ahead of time?
They are best if served on the day they are made. I have reheated leftover ones in the oven for a short time, just until warm.
What if I can’t find the crescent dough sheet?
I have had trouble myself at times finding them. Purchase the cans of crescent rolls, roll out, and pinch the seams together.
What can be served with these?
They are delicious alone, but you may serve a side of horseradish sauce, or a mustard such as stone ground, or even a hot mustard spread.
Cranberry Sausage Walnut Crescent Roll-ups and
Ham and Cream Cheese Roll-ups are some other pinwheel appetizer recipes that everyone loves.
This post was shared on Sweet Little Bluebird Weekend Potluck.
ROAST BEEF AND CHEESE PINWHEELS
Ingredients
- 1 Tablespoon flour
- 1 (8oz) tube Pillsbury Crescent Dough Sheet
- 1 (6.5oz) tub Garlic and Herb Spreadable Cheese
- 8 slices deli roast beef, sliced thin
- 1/2 cup fresh baby spinach, cut into thin pieces
- 1 1/4 cups smokey white cheddar cheese
- 1/4 cup stone ground mustard (optional)
- 1/4 cup horseradish sauce (optional)
Instructions
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- Sprinkle the flour onto a flat surface such as countertop or cutting board.
- Carefully open the can and unroll the crescent dough sheet. Press slightly to make it an even shape rectangle. If using can of crescent rolls, roll them out the same way and press the seams together.
- Spread the container of garlic and herb cheese spread over the entire dough sheet. Using an offset spatula with help this spread easier.
- Arrange the roast beef slices to cover the dough.
- Top evenly with the spinach. This can be chopped or using kitchen scissors, cut it into thin ribbons.
- Sprinkle the shredded smokey cheddar cheese over all of the ingredients.
- Roll the dough up tightly (jelly roll style), beginning at the long end. Pinch the seams together to seal. Press the ends with palms of hand to make it look even. Place on a pan or cutting board and chill in the refrigerator for 15 minutes.
- Using a serrated knife, cut into slices about 1/2 inch thick. This will yield 20-24 pieces, Place the pinwheels on the parchment lined baking sheets.
- Bake for 12-14 minutes, or until dough is a light golden brown. Remove from the oven and allow to set on the pan 5 minutes. Transfer to a cooling rack.
- Arrange the pinwheels on a serving dish or platter. Serve warm or at room temperature. If desired, place mustard and horseradish sauce in small serving dishes for people to spread on the pinwheels.
Notes
