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| | | |  | | | Cook's Tip: To make one large pocket, unroll dough in one piece onto ungreased baking sheet. Press all seams to seal. Pull sides of rectangle slightly to enlarge. Place beef mixture down center of rectangle, pressing filling to compact. Fold long sides of rectangle over filling, pressing at top to seal. Press ends to seal. Top and bake as above. Cut crosswise into four even pieces to serve.
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| | | | This recipe is an excellent source of protein, vitamin B12, and zinc, and a good source of niacin, vitamin B6 and iron. | |  |
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Roast Beef Cheddar Pockets
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Ingredients: |
| 1 |
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package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy |
| 1 |
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package (8 ounces) refrigerated crescent rolls |
| 3/4 |
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cup shredded sharp Cheddar cheese |
| 1/3 |
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cup finely chopped sweet onion (optional) |
| 1/4 |
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cup shredded sharp Cheddar cheese |
| 1/4 |
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cup dairy sour cream |
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Fresh chives |
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Instructions: |
| 1. |
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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. |
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Unroll crescent dough onto ungreased baking sheet. Separate into 4 rectangles; press diagonal seams to seal. Pull sides of rectangles slightly to enlarge. |
| 3. |
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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. |
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Bake in 375°F oven 13 to 16 minutes or until golden brown. Serve with sour cream. Garnish with chives. |
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| Makes 4 servings. |
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| | | | | 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. |
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