This recipe from Beef, It’s What’s For Dinner is an awesome way to use leftover pot roast and an absolutely delicious meal that kids will love. This recipe combines flavorful beef pot roast and delicious Wisconsin cheddar into a handheld treat. You can jazz this recipe by adding different types of cheese, more diced cooked vegetables, or some of your favorite salsa. Let us know how this recipe worked out for you at home by leaving us a comment below!
- 3 cup Leahy’s Angus Beef Boneless Chuck Roast (cooked)
- 16 oz Refrigerated Pizza Dough (and shredded)
- 2 cup Shredded Cheddar Cheese (about 24 oz.)
- 2/3 cup Onion
- 1 Egg White (divided)
- 1/2 cup Sour Cream (diced)
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.
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.
Bake in 375°F oven 13 to 16 minutes or until golden brown. Serve with sour cream. Garnish with chives, if desired.