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In a skillet, melt the butter over medium heat and sautée the chopped onions for a few minutes or until soft.
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Add the chopped apples, and continue sautéing for 5-10 minutes or until the onions and apples are translucent and soft.
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Remove from the heat and stir in the salt and thyme. (NOTE: dried thyme has a very strong flavor in my opinion, so I find 1/4 of a tsp is perfect if you don’t want it to overwhelm the flavor of the pinwheels. But, If you are a big thyme fan, you can add up to 1/2 tsp)
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While the apple mixture is cooling, open the crescent dough sheet onto a clean surface, and then spread the apple mixture evenly over the dough.
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Sprinkle the top with grated cheddar cheese.
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With the long side of the dough facing you (you want the roll to be long, not short and fat), roll the dough around the mixture.
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Wrap it in plastic wrap and place it in the freezer for about 30 minutes (or in the refrigerator if you are prepping this the day before). The colder the role, the easier it is to cut without falling apart.
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Preheat your oven to 450 degrees and line two baking sheets with parchment paper or non-stick foil.
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Carefully cut the roll into 1/2 inch slices and arrange them on your baking sheets.
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Bake for 8-12 minutes or until the crescent dough starts to turn golden brown.