Roast Beef Cheddar Pockets

Flavorful Beef Pot Roast  and sharp cheddar cheese are stuffed in dough and baked to perfection.

  • 30
  • 8
  • 477
  • 38 g

Ingredients & Cooking


  • 3 cups shredded beef Pot Roast (about 24 ounces)
  • 16 ounces whole wheat or regular refrigerated pizza dough
  • 2 cups shredded Cheddar cheese, divided
  • 2/3 cup diced sweet onion
  • 1 egg white, lightly beaten
  • 1/2 cup light dairy sour cream
  • Chopped chives


  1. Preheat oven to 375°F. On a lightly floured surface, roll dough into 12 by 19-inch rectangle. Cut into 8 rectangles, 4 by 5-1/2 inches each. 

  2. Combine beef, 1-1/2 cups cheese and onion, if desired, in large bowl; mix well. Divide beef mixture into eighths; press mixture to compact and place lengthwise in center of rectangles. Fold long sides of each rectangle over filling, pressing to seal. Place on ungreased shallow-rimmed baking sheet. Brush with egg white. Sprinkle with remaining 1/2 cup cheese. Cut small slit in top of each pocket to vent.

  3. Bake in 375°F oven 13 to 16 minutes or until golden brown. Serve with sour cream. Garnish with chives.

Nutrition Information

Lean Beef

We all know that beef tastes great, but did you know how good it is for you too? A 3 oz. serving of lean beef provides 10 essential nutrients in around 150 calories, less than 10 grams of total fat and less than 95 mg of cholesterol.

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From farm to fork, everyone plays an important role in beef safety. Safety plays an essential function across the beef lifecycle journey – from the cattle ranches across the U.S., to the meat processing plants, to your kitchen table.

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rethink the ranch

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frequently asked questions about beef

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