Tangy Roast Beef Pockets - cooking recipe

Ingredients

1/4 c. honey
1/4 c. prepared horseradish
1/4 c. Dijon-style mustard
1 large (1 lb. 1.3 oz.) tube refrigerator biscuit dough
1 (8 oz.) pkg. low-fat cream cheese
1 lb. deli-style roast beef, chopped coarsely (3 1/2 to 4 c.)
1 (4 oz.) jar sliced pimentos

Preparation

In medium bowl, mix honey, horseradish and mustard; set aside. Divide dough into 8 biscuits.
Roll each biscuit out to 1/8-inch thickness.
On each of 4 biscuits, spread 1/4 of cream cheese, stopping 1/2-inch from edge.
Top each evenly with beef, pimentos and honey-horseradish sauce.
Moisten edge of biscuit with water. Top each with a remaining biscuit and seal edges together by pressing firmly with a fork.
Prick top of each completed pocket a few times with fork.
Place on ungreased baking sheet and bake at 400\u00b0 for 15 to 20 minutes or until golden brown.
Makes 4 servings.