Remove puff pastry from the refrigerator and let it thaw for about 40 minutes. If you're using homemade puff pastry it was likely in the refrigerator and you can use it right away.
Preheat oven to 375 degrees.
Add the olive oil to a pan and heat through. Then add the onions.
Sauté until they soften and then add the butter. Cook about 5 minutes stirring constantly until caramelized. Remove from burner when done.
Spread the French Onion Dip on the puff pastry, leaving room at the top to seal the roll.
Add on the caramelized onions.
Layer on the roast beef and then provolone.
Roll up the puff pastry and add the egg wash to the edge to help seal the roll.
Slice in 1/2 inch to 1 inch pieces and then add them to lined baking sheets.
Brush the tops of the pinwheels with the egg wash.
Bake for 15-20 minutes or until the puff pastry is golden brown and the cheese has melted.