TOP Reviews:
I made these for the first time last night and the family loved them. I used butter flavored hawaiian rolls and doubled the dijon mustard. I also left out the poppy seeds and used a mixture of minced garlic and onion powder (1 tbsp total). I made 12 with swiss cheese and 12 with muenster cheese. Don’t be afraid to pour the entire mixture over the rolls. I was worried it was way too much at first and left some in the bowl. I was wrong! The topping cooks into the rolls perfectly. This recipe is definitely a keeper.
Great sandwich. I used 12 regular sized hawaiian rolls and made them up in the morning. Baked for dinner and they were delicious. I would suggest covering with foil for at least half of the baking time so that the bun doesn’t dry out. Thanks Lisa T. for sharing this recipe. It will be great for summer get togethers and a filling dinner sandwich. My husband and son each ate 3 – they loved them.
First of all I modified the recipe greatly because I didn’t have a few of the ingredients and I had eaten a sweeter version of these in the past and loved them. I also didn’t want all that butter, so I used 1/3 cup of butter, 1 tbsp dijon (I’d add a little more next time), no worcestershire, no poppy seeds, but added 1 tsp of splenda brown a sprinkle or two of tarragon and a pinch of onion powder. I used honey maple beef and muenster cheese and only 16 tea rolls. The tea rolls were great because they were stuck together so I cut all of them in half as one block and assembled the sandwiches in one great square. I put the beef down first, then the cheese and spread a thin layer of may on the top inside so it would melt into the cheese. Then I sliced through them and placed them 1/2″ apart on a foil lined pan. I drizzled each one with a scant tablespoon of the sauce and covered them lightly in with foil because I wanted the rolls to steam a bit. It turned out amazing! The rolls were nicely browned on top and slightly crunchy on the edges and bottom. The sauce flavor was slightly sweet and tangy but not overly rich, perfect! So feel free to reduce the butter 🙂
Easy to make, and went over really well. Like others, I reduced the butter to a half cup, and used onion powder instead of minced. Initially, I softened the butter, and mixed with the other ingredients to form a spread. (I also added a bit of brown sugar to balance out the Dijon.) I spread a light coating inside the top half of the rolls, then melted the remaining spread and poured over the rolls. I made them mid morning, and kept them in the fridge till people arrived for happy hour. Baked 10 minutes with foil, and 10 minutes without. I’ll definitely make these again!
Ingredients
1 can Pillsbury refrigerated Classic Pizza Crust
3⁄4 lb deli beef (thinly sliced, but not shaved)
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Ingredients
1 can Pillsbury refrigerated Classic Pizza Crust
3⁄4 lb deli beef (thinly sliced, but not shaved)
12 slices Swiss cheese (thinly sliced)
Glaze
1⁄2 cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
Instructions
1. Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
2. Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top
with beef and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!
From: allrecipes.com