Roast Beef Cheddar Pockets Heat-and-Serve Meal Ideas
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Servings
Serves 4
Prep Time
10 minutes
Cook Time
15 minutes
Cooking Method
Roasting
Beef Type
Miscellaneous Cuts
Ingredients
- 1 package (16 to 17 oz.) fully-cooked boneless beef pot roast with gravy
- 1 package (8 oz.) refrigerated crescent rolls
- 1 cup shredded sharp Cheddar cheese, divided
- 1/3 cup finely chopped sweet onion (optional)
- 1/4 cup dairy sour cream
- fresh chives
Instructions
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.
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. 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 to seal. Press ends to seal. Sprinkle pockets evenly with remaining 1/4 cup cheese.
Bake in 375°F oven 13 to 16 minutes or until golden brown.
Serve with sour cream. Garnish with chives.
Nutritional Information
Nutrition Info per serving: (1 serving, 8 oz.) 584 calories; 30 g fat (13 g saturated fat; 3 g monounsaturated fat); 96 mg cholesterol; 770 mg sodium; 26 g carbohydrate; 0.3 g fiber; 47 g protein; 5.3 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 40.5 mcg selenium; 8.8 mg zinc.
