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Beef/Mushroom Pockets Recipe

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A friend gave me this recipe, and after many years, I still make it often. Our family lives in a rural area, and folks here are frequently looking for new ways to serve ground beef. This one is definitely a winner!

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Beef/Mushroom Pockets Recipe

Prep: 25 min. + rising Bake: 20 min.

Yield: 8 Servings

25 20 45

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 (4 ounces) shredded cheddar cheese
1 egg
2 tablespoons water

Directions

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 baking sheets. 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. Yield: 8 servings.

Originally published as Beef/Mushroom Pockets in Country Extra May 1991, p47

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