Roast Beef Cheddar Pockets

Roast Beef Cheddar Pockets

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

Ingredients

  • 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 (optional)

Instructions

  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, if desired.


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