Ingredients
1 tube (8 ounces) refrigerated crescent rolls2 tablespoons honey mustard or Dijon mustard8 slices provolone cheese8 slices deli roast beef1/2 cup finely chopped sweet red pepper, optional
Preparation
Preheat oven to 375°. Unroll crescent dough and separate into 2 rectangles; press perforations to seal.
Spread rectangles with mustard. Top with cheese and roast beef, overlapping if needed, and, if desired, red pepper. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll crosswise into 4 slices; place on parchment-lined baking sheets, cut side down. Bake until pinwheels are golden brown and cheese is melted, 15-18 minutes. Serve warm.
