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°F. Coat 2 metal baking sheets with cooking spray. Unfold each puff pastry sheet onto lightly floured surface.
Cut each sheet in hallf with sharp knife or pizza cutter to make four 10 X 4-3/4 inch rectangles.
Working with 1 rectangle at time, place a long side in front of you. Place 1/4 of the beef mixture onto pastry, leaving a 1/2-inch border on the long side closest to you. Lay 1/4 of the green onion strips lengthwise over beef mixture. Roll up pastry jelly-roll fashion starting with long side opposite you. Brush water along border and seal pastry. Repeat with remaining pastry, beef mixture and green onions.
Cut pastry rolls crosswise into 1/2-inch thick slices, forming pinwheels. Arrange 1 inch apart on prepared baking sheets. Bake in 400°F oven 15 to 17 minutes or until golden brown, rotating pans halfway through baking. Transfer pinwheels to wire rack; cool slightly. Serve warm.
Nutrition information per serving, 1 appetizer: 45 Calories; 18 Calories from fat; 2g Total Fat (1 g Saturated Fat; 1 g Monounsaturated Fat;) 4 mg Cholesterol; 33 mg Sodium; 4 g Total Carbohydrate; 0 g Dietary Fiber; 2 g Protein; 0.3 mg Iron; 0.4 mg NE Niacin; 0 mg Vitamin B6; 0.1 mcg Vitamin B12; 0.3 mg Zinc; 1.4 mcg Selenium.