"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Beef and Cheddar Pockets Recipe

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This recipe for Beef and Cheddar Pockets, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Conti Family
Added: Monday, May 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package fully-cooked (Tyson or other brand) beef pot roast or pork roast with gravy,
1 package (8 oz) refrigerated crescent rolls,
2 c. shredded Cheddar cheese (divided),
1/3 c. finely chopped sweet onion (optional),
Sour cream

Directions:
Directions:
Heat oven to 375. Remove roast from package, removing majority of gravy. Shred roast into fine pieces. Combine shredded roast with 1.5 cups shredded cheese and onion (optional). Unroll crescent dough onto a baking sheet (I cover mine with non-stick foil or parchment paper for ease of clean-up). Separate dough into 4 rectangles and press diagonal seams to seal. Divide beef mixture between the 4 rectangles- I often have a little left over (if I double the beef and cheese recipe, I can often use 3 cans of crescent rolls and make 12 wraps). Fold the long sides of the rectangles over the filling and press to seal. Press each end to seal. Sprinkle pickets with remaining 1/2 cup of cheese. Bake at 375 for 12-15 minutes or until golden brown. Serve with sour cream.

Personal Notes:
Personal Notes:
This recipe is great for any leftover meat! Just shred or chop up your meat and substitute for the pre-cooked roast.

 

 

 

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