Beef/Mushroom Pockets
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 ⓘ
Instructions
- 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.
- 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
- . Divide meat mixture among the eight circles. Top with cheese.
- 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.
Nutrition & Diet Analysis (per serving)
438
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).