Tangy Roast Beef Pockets
Yield
8 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
honey
|
|
| ¼ | cup |
horseradish
prepared |
*
|
| ¼ | cup |
dijon mustard
|
|
| 17 ⅓ | ounces |
biscuit dough
or one large tube, refrigerated |
* |
| 8 | ounces |
cream cheese (reduced-fat)
|
|
| 1 | pound |
roast beef
deli style, chopped coarsely to yield 3 1/2 to 4 cups |
|
| 4 | ounces |
pimentos
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
honey
|
|
| 59 | ml |
horseradish
prepared |
*
|
| 59 | ml |
dijon mustard
|
|
| 500.9 | ml/g |
biscuit dough
or one large tube, refrigerated |
* |
| 231.2 | ml/g |
cream cheese (reduced-fat)
|
|
| 453.6 | g |
roast beef
deli style, chopped coarsely to yield 3 1/2 to 4 cups |
|
| 115.6 | ml/g |
pimentos
sliced |
|
Directions
In medium bowl, mix honey, horseradish and mustard.
Set aside.
Divide dough into 8 biscuits.
Roll each biscuit out to ⅛ inch thickness.
On each of four biscuits, spread ¼ of cream cheese, stopping ½ 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℉ (200℃) for 15 to 20 minutes, or until golden brown.
