Beef/Mushroom Pockets

Photo: psfreeman

Recipe published in Country Extra May 1991.

Yield: 8 servings
Community Recipe from

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Ingredients

  • 1 16-ounce package(s) hot roll mix
  • 1 pound(s) ground beef
  • 1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted
  • 1 4-ounce can(s) mushroom stems and pieces, drained
  • 1 small onion, chopped
  • 1 tablespoon(s) Worcestershire sauce
  • 1 cup(s) (4 ounces) shredded cheddar cheese
  • 1 egg
  • 2 tablespoon(s) water

Preparation

  1. • Prepare roll mix according to package directions for pizza crust; let rise. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, mushrooms, onion and Worcestershire sauce. Remove from the heat.
  2. • Divide dough into eight pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into an 8-in. circle. Place circles on two lightly greased baking sheets. Divide meat mixture among the eight circles. Top with cheese.
  3. • Moisten edges of dough and fold in half. Press edges firmly together with a fork. Prick top of dough. Beat egg and water; brush over each pocket. Bake at 400° for about 20 minutes.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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