Tangy Roast Beef Pockets

Tangy Roast Beef Pockets

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Rating:

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Serves:
4

Ingredients

  • 1/4 c
    honey
  • 1/4 c
    prepared horseradish
  • 1/4 c
    dijon mustard
  • 17 oz
    refrigerated biscuits
  • 8 oz
    cream cheese, low-fat
  • 1 lb
    roast beef, deli style, chopped
  • 4 oz
    pimento, sliced

How to Make Tangy Roast Beef Pockets

Step-by-Step

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

Printable Recipe Card

About Tangy Roast Beef Pockets

Course/Dish: Beef Roasts
Other Tag: Quick & Easy



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