Tangy Roast Beef Pockets

Tangy Roast Beef Pockets Recipe

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew


☆☆☆☆☆ 0 votes


1/4 c
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


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

About Tangy Roast Beef Pockets

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