Beef Recipes
Beef Pinwheels
Total Preparation & Cooking Time: 30 minutes |
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| Ingredients: |
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1 |
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package (16 to 24 ounces) fully-cooked boneless beef pot roast with gravy |
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1/2 |
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cup shredded Asiago cheese |
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1 |
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package (17.3 ounces) frozen puff pastry (2 sheets), defrosted |
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4 |
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green onions, cut in half lengthwise, then cut into thin long strips |
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Instructions: |
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1. |
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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 Asiago cheese. Set aside. |
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2. |
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Heat oven to 400°F. Spray 2 metal baking sheets with nonstick cooking spray. Unfold each puff pastry sheet onto lightly floured surface. |
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3. |
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Cut in half with sharp knife or pizza cutter to make four 10 X 4-3/4 inch rectangles. |
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4. |
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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. Sprinkle the cheese over the 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. |
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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. |
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Makes 72 appetizers |
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Cook’s Tip: To make ahead, wrap each roll in waxed paper. Refrigerate wrapped rolls seem side down for 3 hours or up to 3 days. Rolls or individual pinwheels can be frozen up to 2 months. If freezing whole roll, defrost 15 minutes before slicing. |
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Nutrition information per serving (1/72 of recipe): 45 calories; 2 g fat (1 g saturated fat; 1 g monounsaturated fat); 4 mg cholesterol; 33 mg sodium; 4 g carbohydrate; 0.0 g fiber; 2 g protein; 0.4 mg niacin; 0.0 mg vitamin B6; 0.1 mcg vitamin B12; 0.3 mg iron; 1.4 mcg selenium; 0.3 mg zinc. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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