Mushroom Burger Pockets Recipe

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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.

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Mushroom Burger Pockets Recipe

Prep: 30 min. + rising Bake: 20 min.

Yield: 8 Servings

30 20 50

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 loaf (1 pound) frozen bread dough, thawed
1 cup (4 ounces) 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° for 20-25 minutes or until golden brown. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 417 calories, 19 g fat (8 g saturated fat), 73 mg cholesterol, 782 mg sodium, 35 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Mushroom Burger Pockets in Taste of Home Ground Beef Cookbook , p264