This was a simple idea I had for the left over pot roast meat from the last post. It was fast and yummy and could not have been any easier.
Pot Roast Pockets
This could be done with a lot of different combinations of leftover meats or casseroles. I did most of the pockets with out cheese, but I did make one pot roast pizza with mozzarella cheese:
Left over pot roast meat
1 can reduced fat crescent rolls
Preheat oven to 350 degrees. Unroll can of crescent rolls onto cutting board and separate dough on the seamed lines. (If you find seamless dough, cut into 4 or 8 triangles according to how large you want the pockets).
Fill pockets with meat and place another piece of dough on top. Press down on edges with fork to close dough. Place pockets on silpat or parchment paper lined baking sheet. Bake for 12-15 minutes, until top of dough is golden brown.
We actually liked the pockets better with out the cheese, but I think that’s because of all the flavor that the pot roast provided the meat. They didn’t really need cheese.
Nothin’ fancy; just comfort food.