- Light and fresh sides: A simple green salad with vinaigrette, dill pickle spears, or sliced fresh vegetables all cut through the richness of the cheese and beef beautifully
- Game day style: Serve alongside sweet potato fries, crispy tater tots, or a bowl of potato chips for a fun, casual spread that guests can graze on throughout the afternoon
- Drink pairings: Iced tea with lemon is a refreshing and classic match. A cold lager beer pairs naturally with the beefy, savory flavors. For something more elevated, a bold red wine — particularly a Syrah or Cabernet Franc — complements the richness of the roast beef and cheese particularly well
Make-Ahead and Storage Tips
- Make ahead (unbaked): Assemble the pockets up to 4 hours ahead of time, cover the baking sheet tightly with plastic wrap, and refrigerate until you are ready to bake. Add 2 to 3 minutes to the baking time if baking directly from the refrigerator, since the cold dough will take slightly longer to puff and brown
- Reheating leftovers: Reheat baked pockets in the oven at 350°F for 5 minutes, or in an air fryer at the same temperature for 3 to 5 minutes. Either method will restore their crisp, flaky exterior far better than a microwave, which will make the dough soft and slightly chewy rather than crisp
- Freezing unbaked pockets: Place assembled, uncooked pockets on a baking sheet and freeze until solid, then transfer to a zip-lock freezer bag. Bake from frozen at 375°F, adding approximately 5 minutes to the standard baking time, until golden and cooked through
Frequently Asked Questions
Can these be made gluten-free?
Yes! Use a gluten-free crescent roll dough — brands like Immaculate Baking Co. make a good GF crescent dough, or you can use a homemade gluten-free pastry dough. The filling and au jus are naturally gluten-free as long as the beef broth you use does not contain any gluten-containing additives — check the label to confirm.
Can I add caramelized onions or mushrooms?
Absolutely — both additions taste wonderful with roast beef and provolone. The important thing is to make sure any add-ins are as dry as possible before placing them in the pockets. Wet fillings will create steam during baking that prevents the crescent dough from crisping and browning properly, and may cause the pockets to leak or burst open. Cook caramelized onions until all their liquid has evaporated, and sauté mushrooms until they are completely dry before using them as filling.
