Beef Pinwheels


  • 1 (16-24 ounce) package fully-cooked boneless beef pot roast with gravy
  • ½ cup Asiago cheese (shredded)
  • 1 (17.3 ounce) package frozen puff pastry (2 sheets, defrosted)
  • 4 green onions (cut in half lengthwise, then cut into thin long strips)


Heat beef pot roast with gravy in microwave according to package directions. Remove pot roast from container; discard gravy. Shred pot roast in large bowl with 2 forks; stir in cheese. Set aside.

Heat oven to 400° F. Spray 2 metal baking sheets with nonstick cooking spray.

Unfold each puff pastry sheet onto lightly floured surface. Cut in half with sharp knife or pizza cutter to make four 10x4¾ inch rectangles.

Working with 1 rectangle at time, place a long side in front of you. Place ¼ of the beef mixture onto pastry, leaving a ½ inch border on the long side closest to you. Lay ¼ of the green onion strips lengthwise over beef mixture. Roll up pastry jelly-roll fashion starting with long side opposite you. Brush water along border and seal pastry. Repeat with remaining pastry, beef mixture and green onions.

Cut pastry rolls crosswise into ½ inch thick slices, forming pinwheels. Arrange 1 inch apart on prepared baking sheets. Bake in 400° F oven 15-17 minutes or until golden brown, rotating pans halfway through baking. Transfer pinwheels to wire rack; cool slightly.

Serve warm.

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