Name: French Dip Pinwheels
Yield: 12
Ingredients: 1 tsp Dijon mustard; 2 tsp Worcestershire sauce; salt, to taste; 1 tbsp butter; 1 garlic clove, minced; 8 slices provolone cheese; 1 large egg, beaten; 1 cup beef broth; 1 tsp fresh thyme leaves; 2 large yellow onion, thinly sliced; 1 store-bought puff pastry sheet; 8 slices roast beef

Instructions

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
To make the caramelized onions, in a large skillet, melt the butter over medium-low heat. Add the onions and season them with salt to taste. Cook the onions, stirring occasionally, until they are dark brown, about 20 to 25 minutes. Once they are dark brown, stir in the Worcestershire sauce and thyme leaves. Continue to cook until the thyme becomes fragrant, about 1 to 2 minutes. Turn off the heat and set them aside.
To assemble the pinwheels, arrange the roast beef over the puff pastry in a single layer. Top it with a layer of the provolone and the caramelized onions.
Roll the puff pastry into a tight log. Set the log seam side down onto a cutting board. Using a large serrated knife, cut the log into 3/4-inch pieces. Transfer the pinwheels onto the baking sheet, cut side up. Using a pastry brush, brush the tops and sides of each pinwheel with the egg wash.