Print Options
Back to
Mushroom Burger Pockets >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Mushroom Burger Pockets
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.
8 Servings
Prep: 30 min. + rising Bake: 20 min.
Ingredients
1-1/2 pounds
ground beef
X
Kick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
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.
Nutrition Facts:
1 serving (1 each) equals 417 calories,
© Taste of Home 2013
2 of 2
Mushroom Burger Pockets
(continued)
Nutrition Facts:
19 g fat (8 g saturated fat), 73 mg cholesterol, 782 mg sodium, 35 g carbohydrate, 3 g fiber, 27 g protein.
© Taste of Home 2013