Beef/Mushroom Pockets

9 ingredients
5 steps

Ingredients

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

Directions

  1. 1
    Prepare roll mix according to package directions for pizza crust; let rise.
  2. 2
    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.
  3. 3
    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
  4. 4
    . Divide meat mixture among the eight circles. Top with cheese.
  5. 5
    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.

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