Roast Beef & Swiss Rolls Recipe

Roast Beef & Swiss Rolls Recipe
Although homemade dough is always best, refrigerated dough has its uses, and for those in a hurry, it’s perfect for a quick dinner. The refrigerated pizza dough is very convenient, and is perfect for making a warm sandwich with ingredients that you most likely have in your refrigerator: refrigerated pizza crust, deli roast beef, Swiss cheese slices, and mustard. These quick and easy Roast Beef and Swiss Rolls take about 10 minutes to put together and 20 minutes to bake. They can be served warm or at room temperature.
You can substitute ham or turkey for the roast beef, and vary the type of cheese. Why not make all three to serve while watching the big football game or for unexpected guests who drop by.

8 Servings

1 13 3/4 ounce tube refrigerated pizza dough, such as Pillsbury

2 to 3 tablespoons Dijon mustard
1 teaspoon caraway seeds, (optional)
8 ounces thinly sliced deli roast beef
6 ounces thinly sliced Swiss Cheese, (1 ounce squares)


Preheat oven to 400°. Roll the refrigerated pizza dough on a lightly floured surface (pastry cloth is best) to a rectangle about 10" x 14". Spread or brush the mustard over the surface. Sprinkle with the caraway seeds, if using. Lay the roast beef over the surface of the dough in a single layer, then top with the six slices of Swiss cheese. Starting at the wide end roll up as tightly as possible; seal the seam and seal both ends. Transfer to a parchment or Silpat-lined baking sheet. Spray with water (makes steam and a crisper crust). Bake about 20 minutes or until golden. Remove from the oven, let sit 5 minutes, and slice. Serve with additional mustard.

Amount Per Serving
Calories 251 Calories from Fat 77
Percent Total Calories From: Fat 31% Protein 29% Carb. 40%

Nutrient Amount per Serving:

Total Fat g
Saturated Fat 5 g
Cholesterol 31 mg
Sodium 798 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 0 g
Protein 18 g

Vitamin A 4% Vitamin C 7% Calcium 0% Iron 12%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.