BEEF POCKETS RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
Get out the Sesame Yogurt Sauce recipe #25797 to serve with this. Recipe by Hilda & Ray Marangosian from California.
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Slice beef into 1/8-inch-thick strips.
- In a bowl, mix beef, lemon juice, allspice and 1/4 teaspoon pepper.
- Set aside.
- Core tomatoes and cut in half lengthwise.
- With skin side up broil about4 inches from heat until browned, 6 minutes.
- Set oven temperature to 200 degrees.
- Stack pocket bread in center of foil and wrap.
- Place in oven with tomatoes until ready to serve, 5- 10 minutes.
- In a large skillet add meat mixture and cook until no longer pink.
- Transfer beef only to a bowl.
- Boil juices until reduced to 1/4 cup, pour over meat.
- Add salt to taste.
- To make your beef pockets take one half of a pocket add some beef, onions, tomatoes, parsley and cucumbers.
- Top with some Sesame Yogurt Sauce.
Nutrition Facts : Calories 543.2, FatContent 25.5, SaturatedFatContent 9.9, CholesterolContent 101.3, SodiumContent 410.5, CarbohydrateContent 41.6, FiberContent 3.3, SugarContent 5.2, ProteinContent 35.7
ROAST BEEF CHEDDAR POCKETS RECIPE - FOOD.COM
This makes 4 of the most delicious savory beef pockets you will ever try! I make these with my own bread dough, but crescent rolls work fine for this...you can use leftover roast beef for this also, just make certain the the leftover roast is not too dry, you can soak the beef in beef broth for a while to moisten, drain slightly before shredding the beef, also this can be made with leftover pork roast soaked in juice. Double the recipe to make 8 squares.
Total Time 38 minutes
Prep Time 25 minutes
Cook Time 13 minutes
Yield 4 pockets
Number Of Ingredients 6
Steps:
- Set oven to 375°F.
- 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 lengthwise 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.
Nutrition Facts : Calories 500.7, FatContent 22.7, SaturatedFatContent 11.6, CholesterolContent 140.9, SodiumContent 648.7, CarbohydrateContent 32, FiberContent 2.4, SugarContent 3.5, ProteinContent 40.2
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