Tangy Roast Beef Pockets
cream cheese, low-fat
roast beef, deli style, chopped
In medium bowl, mix honey, horseradish and mustard.
Divide dough into 8 biscuits.
Roll each biscuit out to 1/8-inch thickness.
On each of four biscuits, spread 1/4 of cream cheese, stopping 1/2 inch from edge.
Top each evenly with beef, pimentos and honey-horseradish sauce.
Moisten edge of biscuit with water.
Top each with a remaining biscuit and seal edges together by pressing firmly with a fork.
Prick top of each completed pocket a few times with fork.
Place on ungreased baking sheet and bake at 400 for 15 to 20 minutes, or until golden brown.