Total Time: 30 minutes
- Prep: 15 minutes
- Cook: 15 minutes
- Servings: 12 large pastries
- 2 tablespoons coarse-ground Dijon or flavored mustard
- 2 teaspoons mayonnaise
- 1 can Pillsbury® Grands! Crescent Big & Buttery (8 count)
- 5 ounces thinly sliced deli roast beef (about 8 slices)
- 7 ounces thinly sliced muenster cheese (about 8 slices)
- 2 teaspoons caraway seeds
- 2 teaspoons poppy seeds
Preheat the oven to 375 degrees F. Line a 13x9-inch baking sheet with parchment paper.
Combine the mustard and mayonnaise in a small bowl.
Separate the dough into four large rectangles and place them adjacent on the parchment paper, to make one large sheet of dough. Firmly press the seams and perforations together to seal.
Spread half of the mustard mixture evenly over the dough, to within a 1/2-inch margin on the short ends of the dough.
Top with a layer of roast beef and a layer of cheese, again leaving a half-inch margin on the short ends.
Roll up the dough, starting at one of the short sides. Use the parchment paper to lift, tighten and smooth the roll as you go. Press to seal the final edge of the dough, and place the seam-side facing down.
Reset the parchment neatly in the pan, with the dough log on top. With a serrated knife, mark the dough at 12 even slicing points. Slice the dough into spiraled pinwheels. Arrange evenly on the parchment.
Spoon the remaining half of the mustard mixture on top of each pinwheel. Sprinkle with caraway and poppy seeds.
Bake 12-15 minutes, until the pinwheels puff up and are golden brown.
Mix different seeds together or sprinkle on separately. Sesame seed, cumin seed, and sunflower seeds are other good choices.
Try flavored mustards, like hickory smoke, honey-mustard, or other flavor.
Pillsbury Grands! Crescent dough is thicker than the standard crescent dough, and easy to shape into a thick, single sheet. So the pinwheels are also plumper and heartier than the smaller crescents. Plan on 1 to 3 per serving, as side dishes or snacks, though you may be tempted to eat more.