Roast Beef Cheddar Pockets

Name: Roast Beef Cheddar Pockets
Prep time: 20 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: refrigerated fully cooked boneless beef pot roast with gravy; refrigerated pizza dough; shredded Cheddar cheese; sweet onions; egg whites; dairy sour cream; chives

Flavorful Beef Pot Roast and sharp cheddar cheese are stuffed in dough and baked to perfection.

Cook Time: 30 Minutes

Servings: 8

Ingredients: 7

Cook Mode

Ingredients

3 cups shredded beef Pot Roast (about 24 ounces)
16 ounces whole wheat or regular refrigerated pizza dough
2 cups shredded Cheddar cheese, divided
2/3 cup diced sweet onion
1 egg white, lightly beaten
1/2 cup light dairy sour cream

Garnish:

Chopped chives (optional)

Preparation

Step 1

Preheat oven to 375°F. On a lightly floured surface, roll dough into 12 by 19-inch rectangle. Cut into 8 rectangles, 4 by 5-1/2 inches each.
Step 2

Combine beef, 1-1/2 cups cheese and onion, if desired, in large bowl; mix well. Divide beef mixture into eighths; press mixture to compact and place lengthwise in center of rectangles. Fold long sides of each rectangle over filling, pressing to seal. Place on ungreased shallow-rimmed baking sheet. Brush with egg white. Sprinkle with remaining 1/2 cup cheese. Cut small slit in top of each pocket to vent.
Step 3

Bake in 375°F oven 13 to 16 minutes or until golden brown. Serve with sour cream. Garnish with chives, if desired.

Nutrition Information

477 Calories

0 %*

10.8g SAT FAT

0 %DV**

38g PROTEIN

0 %DV

4.6 mg IRON

0 %DV

9.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 477 Calories; 216 Calories from fat; 24g Total Fat (10.8 g Saturated Fat; 0.3 g Trans Fat; 0.8 g Polyunsaturated Fat; 8 g Monounsaturated Fat;) 124 mg Cholesterol; 434 mg Sodium; 26 g Total Carbohydrate; 4.2 g Dietary Fiber; 38 g Protein; 4.6 mg Iron; 304.3 mg Potassium; 7.9 mg NE Niacin; 0.3 mg Vitamin B₆; 2.5 mcg Vitamin B₁₂; 9.9 mg Zinc; 32.1 mcg Selenium; 109.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Vitamin B6, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.