I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Corned Beef Pockets
...in your mind.
Corned Beef Pockets

Corned Beef Pockets

Makes 8 - Simple little cheesy, corned-beefy pockets of fun. And who doesn’t like a pocket of fun?


  • One 16-ounce tube large-sized refrigerator biscuits
  • 1/4 grainy mustard
  • 2/3 to 1 cup corned beef, chopped or shredded
  • 1/3 cup shredded Swiss cheese


  1. Preheat oven to 350
  2. Lightly grease a baking sheet, remove biscuits from the package and flatten each into a 4-inch circle
  3. Spread about a teaspoon of the mustard in the center of each biscuit
  4. Top with some of the corned beef, then cheese and fold the biscuit over into a half moon - pinch the edges tight to seal
  5. Pierce each biscuit top 2 or 3 times with the point of a small knife and place on the baking sheet - bake about 25 minutes or until golden brown