1 package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy
1 package (8 ounces) refrigerated crescent rolls
1 cup shredded sharp Cheddar cheese, divided
1/3 cup finely chopped sweet onion (optional)
1/4 cup dairy sour cream
Heat oven to 375°F. Remove pot roast from package, removing as much gravy as possible; reserve gravy for another use. Cut pot roast into fine shreds.
Unroll crescent dough onto ungreased baking sheet. Separate into 4 rectangles; press diagonal seams to seal. Pull sides of rectangles slightly to enlarge.
Combine beef, 3/4 cup cheese and onion, if desired, in large bowl; mix well. Divide beef mixture into fourths; press mixture to compact and place lengthwise in center of rectangles. Fold the long sides of each rectangle over filling, pressing at top to seal. Press ends to seal. Sprinkle pockets evenly with remaining 1/4 cup cheese.
Bake in 375°F oven 13 to 16 minutes or until golden brown. Serve with sour cream. Garnish with chives.
Nutrition information per serving: 436 calories; 28 g fat; 69 mg cholesterol; 847 mg sodium; 25 g carbohydrate; 23 g protein; 3.6 mg niacin; 0.2 mg vitamin B6; 2.2 mcg vitamin B12; 2.3 mg iron; 5.5 mg zinc.