Step 1

Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray. Set aside.

Step 2

In a large skillet over medium-high heat, melt butter.

Step 3

Add onions and sugar and cook, stirring occasionally, until the onions begin to soften and brown (about 5 minutes).

Step 4

Add salt and pepper and reduce heat to medium.

Step 5

Continue cooking, stirring occasionally, until onions are soft and caramelized (10 to 15 more minutes).

Step 6

Remove from heat and let cool to room temperature.

Step 7

Remove the crescent rolls from the cans. On a lightly floured surface, unroll the crescent dough and combine into one large rectangle. Pinch together the seams.

Step 8

Top with provolone cheese, roast beef, and caramelized onions.

Step 9

Roll up tightly starting on the long edge.

Step 10

Using a very sharp knife, cut the log into 12 rolls. Place them into the prepared baking dish.

Step 11

Bake for 43-45 minutes, or until the dough is golden brown.

Step 12

When the roast beef rolls are almost done baking, prepare the salted butter topping. In a small, microwave-safe bowl, melt the butter. Stir in the salt and parsley.

Step 13

Brush the salted butter over the warm rolls. Serve.