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Beef/Mushroom Pockets Recipe
Beef/Mushroom Pockets Recipe photo by Taste of Home

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!
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 1 package (16 ounces) hot roll mix
  • 1 pound ground turkey or 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 small onion, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 egg
  • 2 tablespoons water

Directions

  1. Prepare roll mix according to package directions for pizza crust; let rise.
  2. 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.
  3. 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.
  4. 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

Reviews for Beef/Mushroom Pockets

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MY REVIEW
Reviewed Apr. 24, 2010

"I did not realize how long I have had this recipe: 19 years! I have made this many, many times and my family never tire of it. It's always a treat, for breakfast or a casual dinner."

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