Roast Beef Cheddar Pockets

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READY IN: 38mins
YIELD: 4 pockets
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 -17 ounce) package fully-cooked boneless beef roast, with gravy (use the 16-17 ounce package for this, I use the Maple leaf brand fully cooked roast)
  • 1
    (8 ounce) package refrigerated crescent dinner rolls
  • 1
    cup cheddar cheese, finely shredded
  • 12
    cup finely chopped onion
  • 12
    cup shredded cheddar cheese (or to taste)
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DIRECTIONS

  • Set oven to 375°F.
  • Remove the roast from the package, removing as much gravy as possible (reserve the gravy for another time).
  • Slice the pot roast into fine shreds.
  • Unroll the crescent roll dough.
  • Separate into 4 rectangles and press the seams to seal.
  • Pull the sides of the rectangles to enlarge slightly.
  • In a large bowl, combine the shredded beef, about 1 cup shredded cheddar cheese and finely chopped onion; mix well to combine.
  • Divide the beef mixture into four even scoops.
  • Press the mixture to compact and place lengthwise down the center of each rectangle.
  • Fold the long sides of each rectangle over the filling, then pressing at the top to seal (the pockets should be sealed down the middle and at both top and bottom ends ends.
  • Place the pockets on a baking sheet, and sprinkle the tops with grated cheddar cheese.
  • Bake for about 13-16 minutes or until golden brown.
  • Serve with sour cream.
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