Flaky Beef and Asiago Puff Pastry Pinwheels
Golden puff pastry pinwheels filled with tender shredded beef pot roast and sharp asiago cheese, accented with fresh green onion strips. These elegant appetizers transform leftover pot roast into party-ready bites with minimal effort. The buttery, flaky pastry contrasts beautifully with the savory beef filling, while the asiago adds a nutty depth that the flavors. Perfect for entertaining, holiday gatherings, or whenever you need an impressive finger food that looks far more complicated than it actually is.
Ingredients
- 1 package fully-cooked boneless beef pot roast with gravy, 16 to 24 ouncesleftover roast beef or rotisserie chicken1:1dietary
shred finely
- ½ cup asiago cheese, shreddedparmesan or gruyere1:1flavor
sharper flavor profile
- 1 package frozen puff pastry, 17.3 ounces, 2 sheets, thawed
- 4 green onions, cut in half lengthwise, then cut into thin long strips
Instructions
- 1
Heat beef pot roast with gravy in microwave according to package directions
- 2
Remove pot roast from container and discard gravy
- 3
Shred pot roast in large bowl with 2 forks and stir in cheese
- 4
Heat oven to 400°F and coat 2 metal baking sheets with cooking spray
- 5
Unfold each puff pastry sheet onto lightly floured surface
- 6
Cut each sheet in half with sharp knife or pizza cutter to make four rectangles
- 7
Place a long side in front of you and spread beef mixture onto pastry leaving border
- 8
Lay green onion strips lengthwise over beef mixture
- 9
Roll up pastry jelly-roll fashion starting with long side opposite you
- 10
Brush water along border and seal pastry
- 11
Repeat with remaining pastry, beef mixture and green onions
- 12
Cut pastry rolls crosswise into slices, forming pinwheels
- 13
Arrange pinwheels 1 inch apart on prepared baking sheets
- 14
Bake 15 to 17 minutes or until golden brown, rotating pans halfway through
- 15
Transfer pinwheels to wire rack and cool slightly before serving
Tips
Let puff pastry thaw completely but keep it cold - warm pastry becomes sticky and difficult to work with.
Use a sharp knife dipped in flour to cut clean pinwheel slices without squishing the filling.
Rotate baking sheets halfway through to ensure even browning on all pinwheels.
Good to Know
Store covered in refrigerator up to 3 days. Reheat in 350°F oven for 5-8 minutes.
Can assemble pinwheels up to 4 hours ahead. Cover and refrigerate, then bake as directed.
Serve warm as appetizers or party food. Arrange on platter with small napkins.
Common Mistakes
Keep puff pastry cold to avoid sticky dough that tears when rolling.
Don't overfill pinwheels to prevent filling from leaking during baking.
Use water sparingly on seams to avoid soggy pastry.
Substitutions
shred finely
sharper flavor profile
FAQ
Can I freeze these pinwheels?
Yes, freeze unbaked pinwheels on baking sheets, then transfer to bags. Bake from frozen, adding 2-3 extra minutes.
What if I don't have asiago cheese?
Substitute with parmesan, gruyere, or sharp cheddar. Any hard, flavorful cheese works well in this recipe.
How long do leftovers keep?
Store covered in refrigerator up to 3 days. Reheat in 350°F oven for 5-8 minutes to restore crispness.