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Ingredients
Caramelized Onions
- ▢¼ cup (½ stick / 57 g) unsalted butter
- ▢2 large onions, thinly sliced
- ▢½ teaspoon granulated sugar
- ▢¼ teaspoon kosher salt
- ▢¼ teaspoon black pepper
Roast Beef Rolls
- ▢all-purpose flour, for work surface
- ▢2 tubes (8 ounces each) refrigerated crescent rolls
- ▢10 slices provolone cheese
- ▢1 pound deli roast beef, shaved or thinly sliced
Butter Topping
- ▢¼ cup (½ stick / 57 g) unsalted butter
- ▢½ teaspoon kosher salt
- ▢1 teaspoon fresh parsley, chopped
Instructions
Caramelized Onions
- In a large skillet over medium-high heat, melt butter.
- Add onions and sugar and cook, stirring occasionally, until the onions begin to soften and brown (about 5 minutes).
- Add salt and pepper and reduce heat to medium.
- Continue cooking, stirring occasionally, until onions are soft and caramelized (10-15 more minutes).
- Remove from heat and let cool to room temperature.
Roast Beef Rolls
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Remove the crescent rolls from the cans. On a lightly floured surface, unroll the crescent dough and combine into one large rectangle. Pinch together the seams.
- Top with provolone cheese, roast beef, and caramelized onions.
- Roll up tightly starting on the long edge.
- Using a very sharp knife, cut the log into 12 rolls. Place them into the prepared baking dish.
- Bake for 43-45 minutes, or until the dough is golden brown.
Butter Topping
- When the roast beef rolls are almost done baking, prepare the salted butter topping. In a small, microwave-safe bowl, melt the butter. Stir in the salt and parsley.
- Brush the salted butter over the warm rolls. Serve.
