Take your lunches or appetizers to a whole new level of good with these savory Low Carb Cheesy Roast Beef Pinwheels. Yummy roast beef and Muenster Cheese all rolled up in a low carb pastry dough, brushed with a mustard glaze, and then baked until golden brown.
A Versatile Recipe for Lunches or Appetizers.
Welcome to another pinwheel recipe where I’ve converted one of my long ago favorites to something that is lower in carbs. As with many of my pinwheel recipes I’ve had something similar to these at past family get togethers or work potlucks.
Typically these types of warm pinwheels are made using the store bought crescent roll dough that can be picked up in the cold section along with the other canned biscuits and such.
The traditional pinwheels start with that crescent dough as the vehicle and then it gets loaded up with fillings ranging from buffalo chicken dip to a sweet cream cheese filling.
Since there are endless possibilities using that dough I’ve take that same concept and just replaced it with the low carb cheese dough and now I’m able to make many wonderful recipes without all the extra carbs.
Oh and let me tell you, I’ve published many pinwheels recipes here on the blog, but today I’m at it again with these Cheesy Roast Beef Pinwheels
Ingredients Needed to Make These Low Carb Cheesy Roast Beef Pinwheels
This recipes has a few steps to it so you will want to make it ahead or when you have some time set aside for the pinwheels to rest in the refrigerator before you slice and cook them. None of the steps are not super hard and they are definitely worth the effort!
Plus later in the blog post I’ll share how you can prep these Cheese Roast Beef Pinwheels ahead of time and pop them in your freezer. Then you’ll have them ready to put into the oven anytime you are in the mood for some cheesy goodness.
The most tedious part of these will making the cheese dough that makes up the pastry portion of the recipe. Don’t get me wrong, the dough is not overly hard, but the stove involved. This low carb dough is a great alternative to the tradition Pillsbury Crescent Roll dough found in super markets.
You may have noticed I’m a huge fan of this wonderful dough and use it often so I’ve even done a video and blog post on getting it perfect each time. Here’s that video on how I make my Low Carb Cheeses Dough if you haven’t seen it.
Here’s a look at what you need for a basic dough:
- almond flour or THM Baking Blend
- 1 large Egg
- softened cream cheese
- 2 cups of Mozzarella Cheese
- sometimes I add seasonings like garlic powder or onion power (optional)
Once the dough is prepared it needs to be rolled out into a large rectangle shape. As I’ve said in some of my past recipes using this cheese dough this part doesn’t have to be prefect. So unless you’re driven to do it perfectly no exact shape or measurements are needed.
As you can see from the pictures here I’ve just rolled the dough out to as large of a shape as possible leaving it about 1/4 inch thick (again as close as I could).
The main goal is to have a large surface to layer on the roast beef and cheese and to have the pasty thin but not thin enough to tear when you roll up them up.
First you’ll spread the thinly sliced roast beef over the dough then next add a layer of the cheese slices over the roast beef. Lastly starting with the end closest to your body begin rolling up the dough over the meat and cheese. This process is exactly like you would roll cinnamon rolls.
The trip here is to try to roll the dough as tightly as possible so it will make nicer spirals later on as the rolls get sliced for baking.
When you have your Cheesy Roast Beef Pinwheels rolled up the next step will be to wrap them in plastic wrap and place them in the refrigerator to chill.
They need to be in there AT LEAST an hour to make them easier to slice. You can stick them in the freezer if you need to speed up this process some. This chilling process is important so DON’T skip it please.
Nothing left to do after these beauties have chilled expect slice, brush on the mustard glaze, bake, and devour! My favorite part of all recipes is the last part. Yes that would be devouring them!
Don’t forget to read the next section of the blog post if you’ve stuck around this long. I’m going to walk you guys through some types for making these pinwheels plus a bonus on freezing them for later use.
Check Out These Wonderful Tips for Cooking and Freezing This Recipe.
With these great tips and tricks you’ll be a wiz at this recipe in no time. They are simple to follow and will aid in the recipe coming out perfect every single time.
- When making the dough it is important to have all your ingredients out and ready to go before you begin making it. The process moves quickly once you start.
- If possible try to let the shredded cheese, cream cheese, and egg come to room temperature before beginning your dough. This makes the dough come together quicker and more easily. However, if you don’t have time for this step or you simply forget it will be okay the melting process may just take a little more time.
- For the roast beef and cheese it is best to use the thinnest slices you can find. This will make it easier to roll the Cheesy Roast Beef Pinwheels up in the end. If the meat and cheese is really thick the dough tends to tear or the filling pokes holes in the dough as you roll it up.
- For a little kick of flavor use a spicy mustard in the butter mixture instead of just an ordinary yellow variety.
- Do not skip the chilling time in the refrigerator. Trust me this is a very important step and will help avoid a horrible mess when you are ready to slice the roll.
- Cut the rounds into slices that are about 1 to 1 1/2 inches thick. This recipe makes about 18 rolls if you do and a serving size is about 2 rolls per person.
Here’s How You Can Freeze These Delicious Cheesy Roast Beef Pinwheels
If you want to freeze the pinwheels for later I recommend doing so before cooking them. All you will need to do is follow all the steps for making the pinwheels up to the slicing them into pinwheels.
After you have them all sliced, lay them out on a parchment or wax paper-lined tray. Place the pinwheels into the freezer and let them freeze solid.
Once they are frozen remove them from the parchment paper and place them in a large freezer bag. These will keep in the freezer for a couple months.
When you are ready to cook the roast beef pinwheels all you need to do is to take them out of the freezer and place the frozen pinwheels into a greased baking dish. Next you’ll want brush the tops with the mustard glaze and sprinkle with the bagel seasoning. Lastly bake at 400 for about 26-28 minutes.
You can also fully cook the pinwheels before freezing them if you wish. To eat them later let them thaw and reheat in the oven 6-8 minutes for best results.
Since ovens can vary some on temperatures the cook time may vary slightly so I recommend you take a peek at 16 minutes and watch them closely after that. You want them to be golden brown but avoid cooking them to long or they will burn and get to dark.
I hope you give these yummy treats a go and that they turn out wonderful for those that sit around your table!
Slices of tender roast beef and gooey cheese wrapped in a buttery low carb dough then brushed with a tangy glaze and spices. Baked to perfection these roll make great appetizers or main dish.
- Once Batch of My Low Carb Cheese Dough
- 7 ounces of thinly sliced roast beef
- 6 slices of Muenster Cheese
- 2 tablespoons of melted butter
- 2 teaspoons of yellow or spicy mustard
- 1 1/2 tablespoons of Everything Bagel Seasoning
- Follow the direction in the recipe to make one batch of the low carb cheese dough. Find the recipe by clicking on the "Cheese Dough" in the ingredient list in this recipe card.
- Roll out the cheese dough to a large rectangle or as close as you can get it. No need to fret if it is not perfect. The dough needs to be about 1/3 of an inch thick all over once rolled out.
- Layer the thin roast beef slices over the entire surface of the dough to cover as much of the dough as possible. It is okay if some edges are not covered.
- Repeat the process you just did with the meat with the cheese. Covering as much of the roast beef as you can but it is okay if there are some areas that are not covered. The cheese will melt in the cooking process and spread.
- Begin with the edge closest to you and roll the dough up over the meat and cheese as you would when rolling cinnamon rolls. The tighter you can get your roll the neater the slices will be when sliced.
- After rolling the dough up completely wrap it up in some plastic wrap and chill in the refrigerator for at least one hour. I like to chill my rolled dough at least 2 hours but if you only have one that is fine. This is extremely important and will make slicing the rolls much easier.
- Once the rolled dough has chilled for one hour at least unwrap the dough and using a very sharp knife slice the rolls in slices that are about 1 inch thick The recipe should yield 17-18 slices.
- Spray a baking pan with cooking spray and place the rolls into the pan making sure they are close to one another so they don't spread out when baking.
- For the topping melt 2 tablespoons of butter and add in 2 teaspoons of yellow or spicy mustard and mix well.
- Brush the tops of each roll with the butter mixture then sprinkle them with the Everything Bagels Seasoning.
- Bake in a preheated 400 degree oven for 26-28 minutes. Let rest 5 minutes before serving.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!