Tangy Roast Beef Pockets Nhb

1/4 cup honey

1/4 cup prepared horseradish

1/4 cup dijon mustard

17 1/3 ounces biscuit dough

OR one large-tube; refrigerated 8 ounces low-fat cream cheese

1 pound deli-style roast beef -- chopped

coarsely to yield 3+1/2-to-4-cups 4 ounces sliced pimentos

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 four 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 400F for 15 to 20 minutes, or until golden brown.

[akes 4 servings. Nutrients Per Serving: Calories: 746 Sodium: 2923 mg Carbohydrates: 76.1 g Protein: 38.8 g Cholesterol: 86.3 mg Dietary Fiber: 2.94 g Total Fat: 33.3 g Cal. from Fat: 39%]

RESOURCES [1] www.honey.com [2] Recipe-Buster https://www.erols.com/hosey/ [3] Kitpath@earthlink.net [4] mc-recipe exchange 9/1/98