Tangy Roast Beef Pockets

1/4 cup honey

1/4 cup prepared horseradish

1/4 cup Dijon-style mustard

17-ounce can refrigerator biscuit dough

8-ounce package low-fat cream cheese

1 pound (312 to 4 cups) deli-style roast beef, coarsely chopped

4-ounce jar sliced pimentos

In medium bowl, mix honey, horseradish and mustard. Set aside.

Divide dough into 8 biscuits. Roll each biscuit out to 18-inch thickness. On each of four biscuits, spread 1/4 of cream cheese, stopping 1/2 inch from edge. Top each evenly with beef, pimentos and honey-horseradish sauce.

Moisten edge of biscuit with water. Top each with a remaining biscuit and seal edges together by pressing firmly with a fork. Prick top of each completed pocket a few times with a fork. Place on ungreased baking sheet and bake at 400 degrees F for 15 to 20 minutes, or until golden brown.

Makes 4 servings.

Note: Honey should not be fed to infants under 1 year of age. Honey is safe for children and adults.

Nutritional information per serving: 746 calories; 33 g fat; 76 g cabohydrates; 86 g cholesterol; 3 g fiber; 39 g protein; 2923 mg sodium

Recipe from: National Honey Board