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Beef/Mushroom Pockets

 Beef/Mushroom Pockets
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!
8 ServingsPrep: 25 min. + rising Bake: 20 min.


  • 1 package (16 ounces) hot roll mix
  • 1 pound ground turkey or beef
    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


  • 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

2 of 2

Beef/Mushroom Pockets (continued)

Directions (continued)

  • pocket. Bake at 400° for about 20 minutes. Yield: 8 servings.