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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."

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

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

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.