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Leftover Pot Roast-Stuffed Biscuit Foldovers

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By Pillsbury Kitchens
Updated May 24, 2024
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If you’re wondering what to do with leftover pot roast, this recipe is for you! Pot roast (and the veggies with it) get turned into these cute little hand-held appetizers or snacks. No one will ever know they’re eating leftovers!

How Do I Make Pot Roast?

This recipe was created for when you’re looking for leftover pot roast ideas. Make our delicious Beef Pot Roast with Vegetables and Herbs one night and use the leftovers to make this foldover recipe another! If you are looking for a shortcut, check your local grocery store deli for a prepared pot roast dinner.

What Are Leftover Pot Roast-Stuffed Foldovers?

We use that leftover pot roast with veggies you made the other night into little hand-held morsels. Crescent dough is spread with cream cheese and chives before topping with pot roast. They get folded over and baked, for a delicious fresh take on leftover.

How Do I Serve Leftover Pot Roast Foldovers?

These little cuties are great as an appetizer, snack or enjoy several as the main dish portion of your dinner, with a crisp side salad and fruit.

More About This Recipe

  • It’s always a struggle…getting your family to enjoy leftovers or wasting food. We love ways to cleverly use leftovers in new dishes that your family will dive into (and that will appeal to those leftover-challenged in your household). Try our recipes for ham leftovers and turkey leftovers.

Frequently Asked Questions

How long can pot roast be stored?

Leftover pot roast can be covered and refrigerated 3 to 4 days. Or you can freeze it 2 to 3 months. Be sure to thaw frozen pot roast overnight in the refrigerator before making the foldovers.

Is it necessary to brush the foldovers with egg?

We love the golden brown, shiny crust you get on the biscuits when they are brushed with egg. You don’t have to do this step, however the foldovers will be lighter in color.

Leftover Pot Roast-Stuffed Biscuit Foldovers

  • Prep Time 30 min
  • Total 50 min
  • Ingredients 7
  • Servings 16
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper, or spray with cooking spray.
  • Step 
    2
    Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making a total of 16 thin biscuits; press each into 4-inch round.
  • Step 
    3
    In small bowl, stir cream cheese and green onions until combined. Spoon 1 teaspoon cream cheese spread in center of bottom half of each biscuit; spread to within 1/2-inch of edges.
  • Step 
    4
    Spoon 1 heaping tablespoonful pot roast mixture on top of each biscuit circle. Fold biscuit over filling; press edges with fork to seal. Place on cookie sheets spaced evenly apart.
  • Step 
    5
    In small bowl, beat egg and water with whisk until combined. Brush egg wash over biscuits.
  • Step 
    6
    Bake 15 to 18 minutes or until golden brown. Sprinkle with parsley before serving.

Nutrition

130 Calories
6g Total Fat
4g Protein
15g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
270mg
11%
Potassium
200mg
6%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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