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Mushroom Burger Pockets

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


  • 1-1/2 pounds 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 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


  • 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,

2 of 2

Mushroom Burger Pockets (continued)

Nutritional Facts: 19 g fat (8 g saturated fat), 73 mg cholesterol, 782 mg sodium, 35 g carbohydrate, 3 g fiber, 27 g protein.