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.