Pot Roast Pinwheels

Pot Roast Pinwheels

Serves: Serves 12

Prep Time: 10 mins

Cook Time: 15 mins

Turn your Sunday dinner leftovers into a poppable snack! Recipe by food blogger Karly Campbell from Buns in My Oven


  • 1 pkg. Bob Evans Garlic Mashed Potatoes
  • 2 cups fully cooked pre-packaged beef pot roast
  • 1/2 cup julienned carrots
  • 2 packages crescent roll dough sheet
  • 2 tablespoons chopped chives
  • 1 cup prepared beef gravy
Pot Roast Pinwheels


  1. Preheat oven to 350 degrees. Spray a large rimmed cookie sheet with non-stick spray.
  2. Heat the pot roast according to package directions. Shred the meat with a fork. Let cool for 5 minutes.
  3. Place the carrots in a microwave safe dish, cover, and microwave for 1:30 minutes to soften.
  4. Unroll the crescent roll dough sheets and lay flat on your work surface.
  5. Open the mashed potatoes and stir well. Do not microwave.
  6. Divide the package of Bob Evans Garlic Mashed Potatoes between the two sheets of cresent dough.
  7. Arrange 1 cup of the shredded beef pot roast evenly over the mashed potatoes.
  8. Sprinkle the carrots and chives over the pot roast.
  9. Roll the crescent dough up tightly and use a serrated knife to cut into 24 pinwheels about ½ inch thick each.
  10. Arrange pinwheels at least one inch apart on the prepared baking sheet and bake for 35 - 40 minutes or until golden brown on the inside and the dough in the center of the roll is cooked through.
  11. Warm gravy according to package directions and serve with the pinwheels for dipping.

Nutritional Information

The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.

Allergen Information

Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.

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