Mini Beef Dishes

Beef Pinwheels


1 package (16 to 24 ounces) fully-cooked boneless beef pot roast with gravy

1/2 cup shredded asiago cheese

1 package (17.3 ounces) frozen puff pastry (2 sheets), defrosted

4 green onions, cut in half lengthwise, then cut into thin long strips


  • 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 cheese. Set aside.

  • Heat oven to 400 degree F. Spray 2 metal baking sheets with nonstick cooking spray. Unfold each puff pastry sheet onto lightly floured surface.

  • Cut in half with sharp knife or pizza cutter to make four 10x4-3/4 inch rectangles.

  • Working with 1 rectangle at a time, place a long side in front of you. Place ¼ of the beef mixture onto pastry, leaving a ½ inch border on the long side closest to you. Lay ¼ of the green onion strips lengthwise over beef mixture. Roll up pastry jelly-roll fashion starting with long side opposite you. Brush water along the border and seal pastry. Repeat with remaining pastry, beef mixture and green onions.

  • Cut pastry rolls crosswire into ½ inch thick slices, forming pinwheels. Arrange 1 inch apart on prepared baking sheet. Bake at 400 degrees F. for 15 to 17 minutes or until golden brown, rotating pans halfway through baking. Transfer pinwheels to wire rack; cool slightly. Serve Warm.


Tiny Taco Beef Tarts


12 ounces ground beef (95% lean)

1/2 cup chopped onion

1 clove garlic, finely chopped

1/2 cup prepared mild or medium taco sauce

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon pepper

2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)

1/2 cup shredded reduced fat Mexican cheese blend


Shredded lettuce, sliced grape or cherry tomatoes, guacamole, low fat sour cream, sliced ripe olives


  • Heat oven to 350 degrees F. Brown ground beef with onion and garlic in large nonstick skilled over medium heat 8 to 10 minutes or until beef is not pink, breaking up beef into smaller crumbles. Pour off drippings, if necessary. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.

  • Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.

  • Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.