Roast Beef and Cheddar Pockets

Ingredients

3 cups shredded chuck roast (cooked)
16 oz. whole wheat or regular refrigerated pizza dough or (butter flavored biscuit dough)
2 cups shredded cheddar cheese, divided
2/3 cup diced sweet onion
1 egg white, lightly beaten
½ cup light dairy sour cream
Chopped chives (optional garnish)

Preheat oven 375° F. On lightly floured surface, roll dough into 12 by 19 inch rectangle. Cut into 8 rectangles, 4 by 5 ½.
Combine beef, 1 ½ cups cheese, and onion in large bowl; mix well. Divide beef mixture into eighths; press mixture and place lengthwise in center of rectangles. Fold long sides of rectangle over filling, pressing to seal. Place on ungreased shallow-rimmed baking sheet. Brush with egg white. Sprinkle with remaining ½ cup cheese. Cut small slit in top of each pocket to vent.
Bake for 13-16 minutes or until golden brown. Serve with sour cream. Garnish with chives if desired.