Preheat the oven to 350°F. Spray a 9x13 glass baking dish with nonstick cooking spray and set aside.

Melt 1 tablespoon of the butter in a medium skillet over medium-high heat. Add the minced onion and cook, stirring frequently, for 8 to 12 minutes, until deep golden and caramelized. Transfer to a bowl and cool completely.

Unroll the crescent dough onto a cutting board and separate into 2 rectangles. Pinch the seams together to form a smooth sheet.

Spread the cooled onions evenly over both rectangles, then top with the cheese slices and roast beef. Leave about an inch bare along one long edge.

Starting at the long side, roll each rectangle into a log. Pinch the seam to seal. To make ahead, wrap in plastic wrap and refrigerate up to 24 hours before slicing.

Cut each log into 12 pieces and arrange cut side up in the prepared dish.

Melt the remaining 2 tablespoons of butter in a small microwave-safe bowl. Stir in the Worcestershire sauce and everything bagel seasoning, then brush over the tops.

Bake for about 35 minutes, until deep golden and set through the centers.

While the pinwheels bake, warm the beef stock in a small saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder and onion powder, and season with pepper. Bring to a simmer, then reduce the heat to low to keep warm.

Serve the pinwheels warm with au jus for dipping.