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Roast Beef Cheddar Pockets

By: Cattlemen's Beef Board and National Cattlemen's Be

"These cheesy beef and cheese pockets are a breeze to assemble, and sure to hit the spot. This recipe by Debbie Eynon of Texas was a winner in the 2001 National Beef Cook-Off."

Rate/Review | Read Reviews (2)

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (17 ounce) package refrigerated fully-cooked boneless beef pot roast with gravy
1 (8 ounce) package refrigerated crescent rolls
3/4 cup shredded sharp Cheddar cheese
1/3 cup finely chopped sweet onion (optional)
1/4 cup shredded sharp Cheddar cheese
1/4 cup dairy sour cream
Fresh chives

Directions

Heat oven to 375 degrees F. Remove pot roast from package, removing as much gravy as possible; reserve gravy for another use. Cut pot roast into fine shreds.
Unroll crescent dough onto ungreased baking sheet. Separate into 4 rectangles; press diagonal seams to seal. Pull sides of rectangles slightly to enlarge.
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.
Bake in 375 degrees F oven 13 to 16 minutes or until golden brown. Serve with sour cream. Garnish with chives.

Footnotes

Nutrition information per serving, including onion
436 calories; 23 g protein; 25 g carbohydrate; 28 g fat; 847 mg sodium; 69 mg cholesterol; 3.6 mg niacin; 0.2 mg vitamin B6; 2.2 mcg vitamin B12; 2.3 mg iron; 5.5 mg zinc.
This recipe is an excellent source of protein, vitamin B12, and zinc, and a good source of niacin, vitamin B6 and iron.
©Cattlemen's Beef Board and National Cattlemen's Beef Association