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French Dip Bundtwich with Caramelized Onions

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  • Prep 50 min
  • Total 2 hr 55 min
  • Ingredients 9
  • Servings 8
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Pillsbury™ French bread gets baked in a fluted tube cake pan and filled with caramelized sweet onions, roast beef, dried thyme and melty mozzarella for a crazy-good Bundtwich that tastes better than your favorite French dip from the deli.
By Pillsbury Kitchens
Updated Nov 11, 2019
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Ingredients

  • 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
  • 4 tablespoons sesame seed
  • 3 tablespoons butter
  • 2 medium sweet onions, halved and thinly sliced (about 5 cups)
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 2 3/4 cups Progresso™ beef flavored broth
  • 16 oz deli-sliced roast beef
  • 1 package (8 oz) deli-sliced mozzarella cheese

Steps

  • 1
    Heat oven to 350°F. Line 15x10x1-inch pan with foil; set aside. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2
    Remove dough from both cans; do not unroll. Roll outsides of dough in sesame seed. Place in pan in a circle; pinch ends together to seal into 1 ring. Bake 35 to 40 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.
  • 3
    In 12-inch nonstick skillet, melt butter over medium-high heat. Add onions, thyme and salt. Cook 10 to 15 minutes, stirring frequently, until starting to brown. Stir in 1/4 cup of the beef broth; continue to cook 3 to 5 minutes or until liquid is absorbed and onions are browned and tender. Remove onion mixture to small bowl. Add 1/2 cup of the broth and the roast beef to skillet. Heat to simmering over medium heat 3 to 5 minutes or until roast beef is heated through.
  • 4
    With serrated knife, carefully cut bread in half horizontally. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use. Place top half of bread, cut side up, on foil-lined pan; top with half of the mozzarella slices, the roast beef, onion mixture and remaining mozzarella slices.
  • 5
    Bake 8 to 10 minutes or until cheese is melted; place remaining half of bread onto sandwich and continue baking 5 minutes.
  • 6
    Meanwhile, add remaining 2 cups broth to broth remaining in skillet. Heat over medium-high heat 2 to 3 minutes or until heated through. Transfer broth to serving dish. To serve, cut sandwich into 8 wedges; serve with heated broth.

Tips from the Pillsbury Kitchens

  • tip 1
    Use Swiss or provolone cheese in place of mozzarella cheese, if desired.
  • tip 2
    Bake your dough ahead of time so the Bundtwich is ready to assemble for a quick meal.
  • tip 3
    Serve this Bundtwich with a side of green salad or vegetables.
  • tip 4
    Lining pan with foil before baking the assembled sandwich makes for easy cleanup.

Nutrition Information

410 Calories, 16g Total Fat, 23g Protein, 43g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 wedge and 1/4 cup broth
Calories
410
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1520mg
64%
Potassium
230mg
7%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
7%
Sugars
6g
Protein
23g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This recipe is a fun use of a fluted tube cake pan. Experiment with different designed and shaped pans if you’d like.
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