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roast beef cheddar pockets

  • Ready in: 30 minutes
  • Serves: 8
  • Complexity: easy
roast beef cheddar pockets


  • 3 cups shredded beef Pot Roast (about 24 ounces)
  • 16 ounces whole wheat or regular refrigerataed pizza dough
  • 2 cups shredded Cheddar cheese, divided
  • 2/3 cup diced sweet onion
  • 1 egg white, lightly beaten
  • 1/2 cup light dairy sour cream
  • Chopped chives


  1. Preheat oven to 375°F. On a lightly floured surface, roll dough into 12 by 19-inch rectangle. Cut into 8 rectangles, 4 by 5-1/2 inches each.
  2. Combine beef, 1-1/2 cups cheese and onion, if desired, in large bowl; mix well. Divide beef mixture into eighths; press mixture to compact and place lengthwise in center of rectangles. Fold long sides of each rectangle over filling, pressing to seal. Place on ungreased shallow-rimmed baking sheet. Brush with egg white. Sprinkle with remaining 1/2 cup cheese. Cut small slit in top of each pocket to vent.
  3. Bake in 375°F oven 13 to 16 minutes or until golden brown. Serve with sour cream. Garnish with chives.

Nutrition information per serving: 477 Calories; 24g Total Fat; 10.8g Saturated Fat; 0.8g Polyunsaturated Fat; 8g Monounsaturated Fat; 0.3g Trans Fat; 124mg Cholesterol; 434mg Sodium; 304.3mg Potassium; 26g Total carbohydrate; 38g Protein; 4.6mg Iron; 7.9mg Niacin; 0.3mg Vitamin B6; 109.1mg Choline; 2.5mcg Vitamin B12; 9.9mg Zinc; 32.1mcg Selenium; 4.2g Fiber.

This recipe is an excellent source of protein, vitamin B12 and zinc; and a good source of niacin, vitamin B6 and iron.

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