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Roast Beef Cheddar Pockets
Debbie Eynon Finley, TEXAS
Total preparation and cooking time: 30 minutes · Makes 4 servings
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1
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package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with
gravy
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1
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package (8 ounces) refrigerated crescent rolls
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3/4
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cup shredded sharp Cheddar cheese
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1/3
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cup finely chopped sweet onion (optional)
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1/4
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cup shredded sharp Cheddar cheese
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1/4
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cup dairy sour cream
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Fresh chives
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1. Heat oven to 375°F. Remove pot roast from package, removing as much gravy as
possible; reserve gravy for another use. Cut pot roast into fine shreds.
2. Unroll crescent dough onto ungreased baking sheet. Separate into 4
rectangles; press diagonal seams to seal. Pull sides of rectangles slightly to
enlarge.
3. Combine beef, 3/4 cup cheese and onion in large bowl; mix well. Divide beef
mixture into fourths; press mixture to compact and place lengthwise in center
of rectangles. Fold the long sides of each rectangle over filling, pressing at
top to seal. Press ends to seal. Sprinkle pockets evenly with 1/4 cup cheese.
4. Bake in 375°F oven 13 to 16 minutes or until golden brown. Serve with sour
cream. Garnish with chives.
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