Grilled Veal Pinwheels with Roasted Pepper & Sun-Dried Tomato Sauce

Name: Veal Pinwheels with Provolone, Spinach & Roasted Pepper Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 2 pounds thin veal cutlets (8 slices, about ¼ inch thick); 12 slices provolone cheese, halved into half-moons (3 halves per roll); 4 ounces (115 grams) fresh spinach leaves; 16–20 thin asparagus spears, trimmed and cut in half (4–5 pieces per pinwheel); 3 tablespoons olive oil (for brushing); 3 tablespoons Revolution Barbecue Texas Beef BBQ Rub; If using thick asparagus, reduce to 8–10 whole spears (cut in half) and blanch for 2–3 minutes before assembling.; 1 large red bell pepper; 1 large orange bell pepper; ½ cup sun-dried tomatoes in oil, drained (reserve 1 tablespoon of the oil); 1 garlic clove; 1 tablespoon olive oil (plus reserved tomato oil); 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub

July 24, 2025

Veal is naturally tender, making it the perfect canvas for big, bold flavors. These pinwheels started as my spin on a classic steakhouse favorite but quickly became something unique with the addition of our Texas Beef BBQ Rub. A roasted red and orange pepper sauce blended with sun-dried tomatoes forms the flavorful base, while provolone, fresh spinach, and asparagus add richness and freshness. Grilled low and slow, every slice has smoky depth, cheesy creaminess, and a peppery kick that makes this dish unforgettable.

Veal Pinwheels with Provolone, Spinach & Roasted Pepper Sauce

Glenn Connaughton

Servings

Prep Time

20 minutes

Cook Time

45 minutes

Calories

410

Cuisine

American

Ingredients

For the Pinwheels

2 pounds thin veal cutlets (8 slices, about ¼ inch thick)
12 slices provolone cheese, halved into half-moons (3 halves per roll)
4 ounces (115 grams) fresh spinach leaves
16–20 thin asparagus spears, trimmed and cut in half (4–5 pieces per pinwheel)
3 tablespoons olive oil (for brushing)
3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
If using thick asparagus, reduce to 8–10 whole spears (cut in half) and blanch for 2–3 minutes before assembling.

For the Roasted Pepper & Sun-Dried Tomato Sauce

1 large red bell pepper
1 large orange bell pepper
½ cup sun-dried tomatoes in oil, drained (reserve 1 tablespoon of the oil)
1 garlic clove
1 tablespoon olive oil (plus reserved tomato oil)
1 teaspoon Revolution Barbecue Texas Beef BBQ Rub

Directions

Make the Roasted Pepper Sauce: Roast the red and orange peppers over an open flame or under a broiler until charred on all sides. Place in a bowl, cover, and let steam for 10 minutes. Peel, seed, and chop the peppers. Blend them with sun-dried tomatoes, garlic, olive oil, and Texas Beef BBQ Rub until smooth.
Prepare the Asparagus: Trim and cut the asparagus in half to fit the rolls. If using thin asparagus, leave raw. For thick asparagus, blanch for 2–3 minutes in boiling water, then transfer to ice water to stop cooking and pat dry.
Prepare the Veal Cutlets: Lay out the veal cutlets and, if needed, pound them to an even ¼-inch thickness. Brush lightly with olive oil. Spread each cutlet with a generous layer of roasted pepper sauce.
Assemble the Pinwheels: Place three half-slices of provolone (1½ slices) on each veal cutlet. Arrange approximately 12 spinach leaves evenly across the cheese, then place 4–5 asparagus pieces at one end. Roll the veal tightly and secure with toothpicks or kitchen twine.
Season the Exterior: Brush the outside with olive oil and season all sides with Texas Beef BBQ Rub.
Grill the Pinwheels: Preheat your Traeger (or any pellet grill) to 300°F. Place pinwheels directly on the grate and grill for 35–40 minutes, turning halfway, until the internal temperature reaches 140°F.
Rest and Slice: Remove from the grill, let rest for 5 minutes, then slice into 1-inch pinwheels.