Ingredients
Scale
- 1 pound of roast beef, sliced thin
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 can (16 oz) refrigerated biscuits
- 1 cup shredded mozzarella cheese
- Black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine beef broth, Worcestershire sauce, garlic powder, onion powder, and black pepper. Bring to a simmer over medium heat.
- Open the can of refrigerated biscuits and separate them. Flatten each biscuit slightly with your hands.
- Place a few slices of roast beef on each biscuit, followed by a sprinkle of mozzarella cheese.
- Fold the biscuits over the filling to form pockets and seal the edges by pinching them together.
- Arrange the filled biscuits on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- While the biscuits are baking, continue to simmer the broth mixture for 5-10 minutes until slightly thickened.
- Remove the biscuits from the oven and let them cool slightly before serving.
- Serve warm with the au jus in small bowls for dipping.
Notes
- For a spicier version, add sliced jalapeños to the filling.
- Use leftover roast or deli meat for a quick option.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg