Tangy Roast Beef Pockets

• 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

1. In medium bowl, mix honey, horseradish and mustard; set aside. Divide dough into 8 biscuits.
2. Roll each biscuit out to 1/8-inch thickness.
3. On each of 4 biscuits, spread 1/4 of cream cheese, stopping 1/2-inch from edge.
4. Top each evenly with beef, pimentos and honey-horseradish sauce.
5. Moisten edge of biscuit with water. Top each with a remaining biscuit and seal edges together by pressing firmly with a fork.
6. Prick top of each completed pocket a few times with fork.
7. Place on ungreased baking sheet and bake at 400u0b0 for 15 to 20 minutes or until golden brown.
8. Makes 4 servings.

honey, horseradish, mustard, lowfat cream cheese, delistyle roast beef, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22895 (may not work)