Beef Pockets|Vegetable Spread

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Beef Pockets Stuffed with Vegetable Spread Recipe

  • Author: Liz Bushong
  • Yield: 1-1/2 cups spread or 4 sandwiches 1x

Ingredients

Scale

14 ounce package cream cheese, softened

4 tablespoons Hellman’s mayonnaise

2 tablespoons creamy horseradish

2 tablespoons minced parsley

1/8 cup diced carrots, green onions, radish, cucumber, yellow squash, red, orange and green bell pepper, cherry tomatoes, arugula leaves

½ teaspoon garlic powder

¼ teaspoon salt and white pepper

¼ cup grated Parmesan cheese

Beef Pocket Ingredients

1/2 pound sliced deli beef, thin

42” sliced crusty bread pieces

48  Fresh Arugula leaves

1/2 cup diced cherry tomato for garnish

Instructions

  1. Place cream cheese, mayo, and horseradish in a large mixing bowl.
  2. Add diced vegetables and seasonings.  Mix to combine.
  3. Serve spread with Roast Beef Pockets or crostini.

To Make Beef Pockets:

  1. Cut 4-2″ sliced bread pieces from long crusty loaf.
  2. Hollow out each slice to create a pocket, being careful not to remove bread all the way through the slice.
  3. Save bread pieces for bread crumbs for later.
  4. Spread the vegetable mixture inside the bread pocket, add sliced beef and garnish with chopped tomatoes and Arugula leaves.

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