tangy roast beef pockets
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yield
4 serving(s)
Ingredients For tangy roast beef pockets
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1/4 choney
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1/4 cprepared horseradish
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1/4 cdijon mustard
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17 ozrefrigerated biscuits
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8 ozcream cheese, low-fat
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1 lbroast beef, deli style, chopped
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4 ozpimento, sliced
How To Make tangy roast beef pockets
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1In medium bowl, mix honey, horseradish and mustard.
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2Set aside.
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3Divide dough into 8 biscuits.
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4Roll each biscuit out to 1/8-inch thickness.
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5On each of four biscuits, spread 1/4 of cream cheese, stopping 1/2 inch from edge.
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6Top each evenly with beef, pimentos and honey-horseradish sauce.
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7Moisten edge of biscuit with water.
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8Top each with a remaining biscuit and seal edges together by pressing firmly with a fork.
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9Prick top of each completed pocket a few times with fork.
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10Place on ungreased baking sheet and bake at 400 for 15 to 20 minutes, or until golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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