CommonGround volunteer Joan Ruskamp shared her recipe for Flaky Beef-Stuffed Pinwheels during a “Mom Meals: Holiday Edition” cooking class.

Flaky Beef-Stuffed Pinwheels

Notes: If you use two full pastry sheets you will want to use more roast beef. Hormel has two roast beef options, one is noted as more tender. I would recommend that you choose that option if available.

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  • 1 package (16-24 oz.) fully-cooked boneless beef pot roast with gravy
  • 1/2 cup shredded asiago cheese
  • 1 package (17.3 ounces) frozen puff pastry (2 sheets), thawed
  • 4 green onions, cut in half lengthwise, then cut into thin long strips
  • 1/2-1 tsp garlic salt - optional
  • honey mustard sauce for dipping
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 cup mayo
  • 1 tbsp white vinegar


  1. 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. Divide in four equal parts. Set aside.
  2. Heat oven to 400°F. Coat 2 metal baking sheets with cooking spray. Unfold each puff pastry sheet onto lightly floured surface.
  3. Cut each sheet in half with sharp knife or pizza cutter to make four 10 X 4-3/4 inch rectangles.
  4. Working with 1 rectangle at time, place a long side in front of you. Place 1/4 of the beef mixture onto pastry, leaving a 1/2-inch border on the long side closest to you. Lay 1/4 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.
  5. Cut pastry rolls crosswise into 1/2-inch thick slices, forming pinwheels. Arrange 1 inch apart on prepared baking sheets. Bake in 400°F oven 15 to 17 minutes or until golden brown, rotating pans halfway through baking. Transfer pinwheels to wire rack; cool slightly. Serve warm.
  6. Honey mustard sauce: Mix honey, mustard, mayo and vinegar with a wire whisk.


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