Pin it
Gotta tell you about my crowd-pleasing party starter! These Roast Beef & French Onion Spirals vanish faster than anything else at get-togethers. I came up with this idea when I wanted French onion soup flavors but in a party-friendly form. The end result? Flaky, tasty bites that blend all the good stuff from French onion soup with soft roast beef, all tucked into buttery puff pastry!
The Real Magic Behind These Treats
What gets me most about these spirals is how fast they're ready! They look totally fancy (making you seem like a kitchen wizard!), but they're actually super easy to pull together. That mix of smooth French onion dip and gooey provolone is just incredible, and the pastry gets wonderfully crisp. My guests always think I slaved away, but between us, they're surprisingly simple!
Everything You'll Need
- Puff Pastry: Grab it from the store I always have some tucked in my freezer!
- French Onion Dip: The key to our amazing flavor profile.
- Sweet Onions: Cook them till they're beautifully caramelized.
- Roast Beef: Tell your deli person you want it cut paper-thin.
- Provolone: It gets perfectly gooey inside these spirals.
- One Egg: Gives you that beautiful golden crust.
Pin it
Creating These Tasty Spirals
- Get Started
- Let that puff pastry thaw while you're prepping everything else!
- Stack Your Flavors
- Think of this as creating the tastiest sandwich ever smear that dip around, sprinkle those sweet caramelized onions, put down the beef, and top with cheese.
- Wrap It Up
- There's something so fun about rolling these make sure you keep it snug!
- Into The Oven
- As soon as they start baking, your house will smell incredible. I can't get enough of watching them rise and turn that lovely golden color!
Insider Tricks
I've made these so many times now and learned a thing or two! Get all your stuff ready before touching that pastry it warms up fast! Don't forget the egg wash on top it makes them look amazing. And definitely use parchment on your baking sheet cleanup becomes so much easier!
Ways To Serve
They taste best when they're still a bit warm and the cheese is all melty! Put a small bowl of extra French onion dip nearby for dunking everyone goes for it. They pair great with other finger foods, but honestly? Sometimes I just make a bunch and serve them with a side salad for dinner!
Storage Tips
They're at their peak right after baking, but if you've got extras (rare in my experience!), stick them in the fridge. Warm them up in your oven again don't use the microwave unless you want soggy results! Here's a handy trick too you can make the whole roll ahead of time and keep it cold, then just cut and bake when guests arrive.
Tasty Variations
You can switch these up so many ways! Sometimes I use ham instead of beef and it works great. As for cheese? Try whatever you like! I've used Swiss and loved the results. Adding some cooked mushrooms is another way I change things up now and then.
Questions You Might Ask
Yes, the pastry from the grocery store works perfectly I never make my own! Can't find French onion dip? Just go with cream cheese instead. And if you're planning ahead, you can totally freeze these just cut and cook without thawing. They might need to stay in the oven a bit longer, but they'll taste just as good!
Pin it
Frequently Asked Questions
- → Can I prep these beforehand?
- You can put together and cut the spirals early, then keep them in the fridge until you're ready to cook. Just add the egg coating right before baking. They taste best when they're warm and fresh.
- → Why does puff pastry need thawing?
- Soft, thawed pastry won't crack when you roll it. Frozen stuff just breaks apart. Let it sit out for about 40 minutes and you'll be good to go.
- → How do I keep the spirals from coming apart?
- Brush the edge with egg mixture and put the sealed part down when cutting. If your pastry gets too warm and soft, chill it a bit before slicing.
- → Can I switch up the fillings?
- Sure thing! Try turkey, ham, or other sliced meats. Any cheese that melts works great too - give Swiss, cheddar, or mozzarella a shot.
- → What's the point of egg wash?
- The egg mix helps close up the pastry and makes it turn nice and golden when baked. It also helps toppings stick to the outside of your pastry.