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
Watch Video
Leftover Pot Roast-Stuffed Biscuit Foldovers
- Prep Time 30 min
- Total 50 min
- Ingredients 7
- Servings 16
Ingredients
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
- 1/3 cup cream cheese, softened
- 2 tablespoons finely chopped green onions
- 1 1/2 cups finely chopped refrigerated leftover beef pot roast and vegetables
- 1 egg
- 1 tablespoon water
- 1 tablespoon finely chopped fresh parsley, if desired
Instructions
-
Step1Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper, or spray with cooking spray.
-
Step2Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making a total of 16 thin biscuits; press each into 4-inch round.
![]()
-
Step3In 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.
![]()
-
Step4Spoon 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.
![]()
-
Step5In small bowl, beat egg and water with whisk until combined. Brush egg wash over biscuits.
![]()
-
Step6Bake 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
1Tips from the
Pillsbury Kitchens
- tip 1
- tip 2
- tip 3
© 2025 ®/TM General Mills All Rights Reserved