Roast Beef and Cheddar Pockets
Roast Beef And Cheddar Pockets is an easy dinner. Made with 1 pkg. (16 to 17 oz.) refrigerated fully cooked boneless beef pot roast with gravy, 1 pkg. (8 oz.) refrigerated crescent rolls, 1 c. shredded sharp cheddar cheese and 1/3 c. finely chopped sweet onion, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Heat oven to 375 degrees.
Remove as much gravy as possible from the roast beef and cut beef into fine shreds.
Unroll crescent dough onto a baking sheet.
Separate into 4 rectangles.
Press diagonal seems to seal.
Put beef, 2/3 c. cheese and onion in a large bowl and mix well.
Divide mixture into quarters.
Fix each quarter into a 1 inch log.
Place meat into center of each rectangle.
Fold long sides over log pressing each seam to seal.
Sprinkle each pocket with remaining cheese.
Bake for 13 to 16 minutes or until golden brown.
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