This recipe again uses my old favorite stand-by, the store bought crescent roll. I use these little buggers for more things than just serving alongside the mashed potatoes and gravy. They are very versatile, especially when it comes to appetizers. They are inexpensive, last a long time in the fridge, and can be filled with all sorts of yummy things to make them more interesting (i admit that alone, they are rather dull). Wrap one around a half a hot dog and you have pigs in a blanket, roll one up with a bit of shredded mozzarella and pepperoni, brush with garlic butter and you've got a pizza roll (ooo, I'll have to make that one tonight!). These are a touch more sophisticated than the kid friendly munch mentioned above, and are just as, if not more delicious.
Herb and Garlic Beef Pinwheels
1 can store-bought crescent rolls
1 small onion, chopped
3 cloves garlic, minced
1/2 lb deli roast beef, cut into thin strips
1 tsp basil
1/4 tsp black pepper
1/2 tsp thyme
pinch of salt
1 Tbsp EVOO (extra virgin olive oil)
sesame seeds (optional)
Preheat oven to 375
Heat olive oil in a small skillet over medium heat
Add onion and garlic and cook for 3 to 4 min, stirring occasionally until onion os soft. Remove from heat. Add beef, basil, thyme, pepper, salt, and toss to mix well, set aside.
Unroll crescent dough and separate into two rectangles, press perforations together as best you can and flatten dough. Spread each rectangle with half of the beef mixture. Starting at the short side, roll up both pieces, pinching the edges to seal shut.
You will be slicing the logs into 1/2 inch slices but I find this is easier to do after I have thrown them in the freezer for 15 -20 minutes. Use a serrated knife and saw gently, you can reshape them on the baking sheet if you need to. Place on baking sheet once they have been cut and sprinkle with toasted sesame seed. Bake 13 - 18 minutes, or until golden brown. Serve warm.