Philly Cheesesteak Pockets

So I tried a couple of new recipes this week. Monday night I made Philly Cheesesteak pockets that were featured in Sandra Lee's new magazine. They were a big hit, but the pie crust was a bit rich for me. I will make them again, but put the filling into a pizza dough instead.

I've been asked to post pictures of the cooking process for the recipes I post. Here goes.
























Here's the recipe (with a few adjustments):

1 pound sliced deli roast beef, chopped
1 green pepper, chopped
1 red pepper, chopped
1 clove garlic, chopped
1/2 cup reduced sodium beef broth
red pepper flakes, to taste
1/2 cup shredded pizza cheese
1 package (two crusts) refrigerated pie crusts
olive oil

Preheat oven to 400 degrees. Cover a cookie sheet with foil and spray with non-stick cooking spray.

Saute' peppers, onion, and garlic in 1 tsp. olive oil until softened (about 5 minutes). Add the chopped meat, broth, and pepper flakes and simmer for 5 minutes. Drain the mixture in a collander.

Lay each pie crust out on the cookie sheet, one at a time, fill with 1/2 of the meat mixture, and cover with cheese. Fold over one side and seal with fork tines. Brush with olive oil and bake for 20-25 minutes, until brown.

Dipping sauce (again, slightly adjusted):

2/3 cup light mayonnaise
2 Tbs. prepared horseradish
juice of 1/2 lemon
1 small clove garlic, chopped fine

Combine all and keep in the fridge 'til ready to serve.

My adjustments centered around using fresh garlic instead of garlic salt because deli meats are so salty. I also cut the mayo down by 1/3 cup and used a light version to save on calories. Using the pie crusts called for in the recipe, these easily feed 4 people. The crust is very rich, as you would imagine.