Roast Beef Cheddar Pockets Recipes

CHEESEBURGER POCKETS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.

ROAST BEEF CHEDDAR POCKETS

Steps:

• 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.

ROAST BEEF CHEDDAR POCKETS

Steps:

• Heat oven to 375 degrees 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; mix well. 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 at top to seal. Press ends to seal. Sprinkle pockets evenly with 1/4 cup cheese.
• Bake in 375 degrees F oven 13 to 16 minutes or until golden brown. Serve with sour cream. Garnish with chives.

BEEF PASTRY POCKETS

Steps:

• In a large skillet, cook beef until no longer pink; drain and cool. Stir in the cheddar cheese, cottage cheese, eggs and pepper; mix well. , Cut pastry into eight 5-in. squares, 1/4-in. thick. Place heaping 1/3 cupfuls of meat mixture in center of squares. For each square, fold one edge over filling to form a triangle. Moisten edges with water; press together with a fork to seal. , Place on an ungreased baking sheet; bake at 400° for 20 minutes or until golden brown.

ROAST BEEF AND CHEDDAR SANDWICH

Steps:

• In a small bowl, whisk reduced-fat mayonnaise with Dijon mustard; spread on bread. On bottom slice, spread mango chutney.
• Layer with cheddar cheese, roast beef, and watercress. Slice in half, and wrap in waxed paper. Refrigerate until ready to serve, up to overnight.