• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package fully-cooked boneless beef pot roast with -- (16 to 17 oz.)

  2. 1 package refrigerated crescent roll s -- (8 oz.)

  3. 1 C shredded sharp Cheddar cheese -- divided

  4. 1/3 C finely chopped sweet onion

  5. 1/4 C dairy sour cream

  6. - fresh chives

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Remove pot roast from package, removing as much gravy as possible; reserve gravy for another use. Cut pot roast into fine shreds. Unroll crescent dough onto ungreased baking sheet. Separate into 4 rectangles; press diagonal seams to seal. Pull sides of rectangles slightly to enlarge. Combine beef, 3/4 cup cheese and onion in large bowl. Divide beef mixture into fourths; press mixture to compact and place lengthwise in center of rectangles. Fold the long sides of each rectangle over filling, pressing to seal. Press ends to seal. Sprinkle pockets evenly with remaining 1/4 cup cheese. Bake in 375°F oven 13 to 16 minutes or until golden brown. Serve with sour cream. Garnish with chives.

  2. Description: “The first place winner, by Debbie Finley of Austin, Texas, in the Prepared Beef category in the 2001 National Beef Cookoff.” Source: “Texas Beef Council” Start to Finish Time: “0:25”

  3. - Per Serving (excluding unknown items): 114 Calories; 9g Fat (74.0% calories from fat); 7g Protein; trace Carbohydrate; 0g Dietary Fiber; 30mg Cholesterol; 176mg Sodium. Exchanges: 1 Lean Meat; 1 Fat.

  4. Nutr. Assoc. : 0 0 0 0 0 0


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