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.
When To Serve These Pinwheels
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 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 for using that dough I’ve taken 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
How To Make Low Carb Pinwheels
This recipe 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 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 be 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 is involved.
This low-carb dough is a great alternative to the traditional Pillsbury Crescent Roll dough found in supermarkets.
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.
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 perfect.
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 layer on the roast beef and cheese and to have the pasty thin but not thin enough to tear when you roll 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 for 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 except slice, brush on the mustard glaze, bake, and devour! My favorite part of all recipes is the last part.
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.
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 perfectly 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 are 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 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.
Can You Freeze 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 from making the pinwheels up to 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 of 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 to 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 for 6-8 minutes for best results.
Since ovens can vary some on temperatures the cooking 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 too long or they will burn and get too dark.
I hope you give these yummy treats a go and that they turn out wonderful for those that sit around your table!
Jump To Recipe
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 low-carb cheese dough. Find the recipe by clicking on the "Cheese Dough" in the ingredient list on 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 for 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 for 5 minutes before serving.
Serving Size2 pinwheels
Amount Per ServingCalories 336Total Fat 10gTrans Fat 0gCholesterol 39mgSodium 404mgCarbohydrates 5gNet Carbohydrates 3gFiber 2gSugar 0gProtein 9g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
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!