Beef and Cheese Puff Pastry Pocket
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
~1 lb leftover beef roast (from slow cooker recipe of choice) (shredded)1/2 cup shredded mozzarella cheese1 Pepperidge Farms Puff Pastry Sheet (thawed)1 tablespoon butter (melted)
Preheat oven to 425 degrees F
Lay thawed puff pastry sheet on a sheet of aluminum foil or air-bake cookie sheet. (spray with no stick spray if desired).
Place shredded beef and cheese on one half of pastry sheet, fold over and crimp edges with a fork.
Baste top with butter.
Bake for ~25 minutes or until golden brown.
Serving Size: 4 servings. Makes one pocket, usually cut into fourths.
Number of Servings: 4
Recipe submitted by SparkPeople user PHANTOMXX.
Lay thawed puff pastry sheet on a sheet of aluminum foil or air-bake cookie sheet. (spray with no stick spray if desired).
Place shredded beef and cheese on one half of pastry sheet, fold over and crimp edges with a fork.
Baste top with butter.
Bake for ~25 minutes or until golden brown.
Serving Size: 4 servings. Makes one pocket, usually cut into fourths.
Number of Servings: 4
Recipe submitted by SparkPeople user PHANTOMXX.
Nutritional Info Amount Per Serving
- Calories: 474.7
- Total Fat: 27.7 g
- Cholesterol: 84.7 mg
- Sodium: 487.4 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.4 g
- Protein: 32.8 g
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