ROAST BEEF CHEDDAR POCKETS

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Roast Beef Cheddar Pockets image

This makes 4 of the most delicious savory beef pockets you will ever try! I make these with my own bread dough, but crescent rolls work fine for this...you can use leftover roast beef for this also, just make certain the the leftover roast is not too dry, you can soak the beef in beef broth for a while to moisten, drain slightly before shredding the beef, also this can be made with leftover pork roast soaked in juice. Double the recipe to make 8 squares.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 38m

Yield 4 pockets

Number Of Ingredients 6

1 (16 -17 ounce) package fully-cooked boneless beef roast, with gravy (use the 16-17 ounce package for this, I use the Maple leaf brand fully cooked roast)
1 (8 ounce) package refrigerated crescent dinner rolls
1 cup cheddar cheese, finely shredded
1/2 cup finely chopped onion
1/2 cup shredded cheddar cheese (or to taste)
sour cream

Steps:

  • Set oven to 375°F.
  • Remove the roast from the package, removing as much gravy as possible (reserve the gravy for another time).
  • Slice the pot roast into fine shreds.
  • Unroll the crescent roll dough.
  • Separate into 4 rectangles and press the seams to seal.
  • Pull the sides of the rectangles to enlarge slightly.
  • In a large bowl, combine the shredded beef, about 1 cup shredded cheddar cheese and finely chopped onion; mix well to combine.
  • Divide the beef mixture into four even scoops.
  • Press the mixture to compact and place lengthwise down the center of each rectangle.
  • Fold the long sides of each rectangle over the filling, then pressing at the top to seal (the pockets should be sealed down the middle and at both top and bottom ends ends.
  • Place the pockets on a baking sheet, and sprinkle the tops with grated cheddar cheese.
  • Bake for about 13-16 minutes or until golden brown.
  • Serve with sour cream.

Nutrition Facts : Calories 500.7, Fat 22.7, SaturatedFat 11.6, Cholesterol 140.9, Sodium 648.7, Carbohydrate 32, Fiber 2.4, Sugar 3.5, Protein 40.2

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