Ingredients
- 5 cups cooked beef, chopped (leftover cooked beef pot roast, can use more, after shredded the beef you should have 4 cups, using 1 cup for each pocket)
- 1 package (8 ounce) refrigerated crescent dinner rolls
- 2 cups cheddar cheese, shredded (divided)
- 1/2 medium yellow onion, finely chopped
- 1/2 cup cheddar cheese, shredded (can use more)
How to Make
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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.
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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