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Recipe: roast beef cheddar pockets

roast beef cheddar pockets recipe image
Roast beef cheddar pockets serving suggestion

roast beef cheddar pockets

Flavorful Beef Pot Roast and sharp cheddar cheese are stuffed in dough and baked to perfection.


  • 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.