Roast Beef Crescent Pockets
Recipe: #3509
December 14, 2011
Categories: 5 Ingredients Or Less, Game/Sports Day, Oven Bake, Refrigerated Dough, more
"I make these often using leftover pot roast, these are very good!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (371.1 g)
- Calories 380.2
- Total Fat - 15.9 g
- Saturated Fat - 8.7 g
- Cholesterol - 39.6 mg
- Sodium - 1428.7 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 8.7 g
- Sugars - 8.3 g
- Protein - 30.2 g
- Calcium - 744.3 mg
- Iron - 2.6 mg
- Vitamin C - 101 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F. Hand-squeeze out as much gravy from the beef as possible. Slice the pot roast into fine shreds.
Step 2
Unroll the crescent roll dough. Separate into 4 rectangles and press the seams to seal, then pull the sides of the rectangles to enlarge slightly.
Step 3
In a large bowl, combine the shredded beef, 1 cup shredded cheddar cheese and finely chopped onion; mix well to combine. Divide the beef mixture into four even scoops.
Step 4
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.
Step 5
Place the pockets on a baking sheet, and sprinkle the tops with remaining shredded cheddar cheese. Bake for about 13-16 minutes or until golden brown.
Tips
No special items needed.
0 Reviews
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