Tangy Roast Beef Pockets

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.