Mushroom Burger Pockets Recipe

Publisher Photo

Mushroom Burger Pockets Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 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.
Originally published as Mushroom Burger Pockets in Taste of Home Ground Beef Cookbook 1999, p264

Nutritional Facts

1 each: 417 calories, 19g fat (8g saturated fat), 73mg cholesterol, 782mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 27g protein.

  • 1-1/2 pounds ground beef
  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Mushroom Burger Pockets in Taste of Home Ground Beef Cookbook 1999, p264

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMushroom Burger Pockets

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review