Recipe: Roast Beef Cheddar Pockets (using refrigerated crescent roll dough)

Robin, perhaps you could substitute your canned beef for the package of fully-cooked beef roast in this recipe.

ROAST BEEF CHEDDAR POCKETS

This makes 4 savory beef pockets Make certain the the leftover roast is not too dry, you can soak the beef in beef broth for a while to moisten, drain slighty before shredding the beef, also this can be made with leftover pork roast soaked in juice. Double the recipe to make 8 squares.

1 (16-17 ounce) package fully-cooked boneless beef roast, with gravy, saving gravy for another use)
1 (8 ounce) package refrigerated crescent dinner rolls
1 cup cheddar cheese, finely shredded
1/2 cup finely chopped onions
1/2 cup shredded cheddar cheese (or to taste)
sour cream

Preheat oven to 375 degrees.

Remove the roast from the package, removing as much gravy as possible (reserve the gravy for another time).

Slice the pot roast into fine shreds.

Unroll the crescent roll dough.

Separate into 4 rectangles and press the seams to seal.
Pull the sides of the rectangles to enlarge slightly.
In a large bowl, combine the shredded beef, about 1 cup shredded cheddar cheese and finely chopped onion; mix well to combine.

Divide the beef mixture into four even scoops.
Press the mixture to compact and place lenghwise down the center of each rectangle.

Fold the long sides of each rectangle over the filling, then pressing at the top to seal (the pockets should be sealed down the middle and at both top and bottom ends ends.

Place the pockets on a baking sheet, and sprinkle the tops with grated cheddar cheese.

Bake for about 13-16 minutes or until golden brown.
Serve with sour cream.