Ingredients

The following ingredients have 24 Servings
  • 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

Instruction

  • 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.