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Mushroom Burger Pockets

By: Rose Sadowsky  
"These hearty hand-held pockets are favored by my husband and sons during combining season. I have a warm batch waiting for them to grab and eat on the run."

Rating: This weblink has been rated 4 times with an average star rating of 3.8 Read Reviews (4)

Rate/Review | 112 people have saved this

Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 1/2 pounds ground beef
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 1 medium onion, chopped
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  • 1 (1 pound) loaf frozen bread dough, thawed
  • 1 cup shredded Cheddar cheese

Directions

  1. In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, mushrooms, onion, Worcestershire sauce, salt and pepper. Remove from the heat. On a floured surface, roll dough into a 16-in. x 8-in. rectangle. Cut into eight squares. Place about 1/3 cup meat mixture in the center of each square; sprinkle with cheese. Bring the four corners to center over filling; pinch seams together to seal. Place seam side down on greased baking sheets. Cover and let rise in a warm place for 15-20 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2007 by mary_jane 
Affordabe, Convenient, and my husband loved it. I didn't use onions or the worshisire sauce. I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2009 by Celine 
Bland, and the dough never cooked on the underside. I even tried adding a can of tomato soup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2007 by FISCHERKS 
My kids loved it! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2007 by SUNRENAY 
As is, this recipe is pretty bland but it's a good idea to start from. MORE

 
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