Leftover Pot Roast-Stuffed Biscuit Foldovers

Name: Leftover Pot Roast-Stuffed Biscuit Foldovers
Prep time: 30 min
Total time: 50 min
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

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Prep Time: 30 minutes

Total: 50 minutes

Servings: 16

Author : Pillsbury Kitchens

Leftover Pot Roast-Stuffed Biscuit Foldovers

Ingredients

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1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)1/3 cup cream cheese, softened2 tablespoons finely chopped green onions1 1/2 cups finely chopped refrigerated leftover beef pot roast and vegetables1 egg1 tablespoon water1 tablespoon finely chopped fresh parsley, if desired

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Instructions

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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.