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French Dip Bundtwich with Caramelized Onions

Name: French Dip Bundtwich with Caramelized Onions
Prep time: 50 min
Total time: 2 h 55 min
Yield: 8
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

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French Dip Bundtwich with Caramelized Onions

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

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

Make With

Pillsbury Bread

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;