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Pot roast pinwheels stacked up on a cutting board.

Pot Roast Pinwheels

These pot roast pinwheels are the perfect little snack or appetizer! We love to dunk ours in gravy. 
Course Appetizer
Cuisine American
Keyword easy appetizer recipes, game day recipes, party recipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24 pinwheels
Calories 256kcal


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


  • Preheat oven to 350 degrees. Spray a large rimmed cookie sheet with non-stick spray.
  • Heat the pot roast according to package directions. Shred the meat with a fork. Let cool for 5 minutes.
  • Place the carrots in a microwave safe dish, cover, and microwave for 1:30 minutes to soften.
  • Unroll the crescent roll dough sheets and lay flat on your work surface.
  • Open the mashed potatoes and stir well. Do not microwave.
  • Divide the package of Bob Evans Garlic Mashed Potatoes between the two sheets of cresent dough.
  • Arrange 1 cup of the shredded beef pot roast evenly over the mashed potatoes.
  • Sprinkle the carrots and chives over the pot roast.
  • Roll the crescent dough up tightly and use a serrated knife to cut into 24 pinwheels about ½ inch thick each.
  • 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.
  • Warm gravy according to package directions and serve with the pinwheels for dipping.



Calories: 256kcal | Carbohydrates: 19g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 281mg | Potassium: 486mg | Fiber: 1g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 11.8mg | Calcium: 19mg | Iron: 2.4mg