Roast Beef Cheddar Pockets Sandwiches & Wraps

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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.