Beef/Mushroom Pockets Recipe

4 1 2
Beef/Mushroom Pockets Recipe
Beef/Mushroom Pockets Recipe photo by Taste of Home
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Beef/Mushroom Pockets Recipe

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4 1 2
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.

Ingredients

  • 1 box (16 ounces) hot roll mix
  • 1 pound ground beef
  • 1 can (10-3/4 ounces) cream of mushroom soup
  • 1 can (4 ounces) mushroom pieces, drained
  • 1 small onion, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 egg
  • 2 tablespoons water

Directions

Prepare roll mix according to package directions for pizza crust. While dough rises, brown meat in a skillet. Drain excess fat. Stir in the soup, mushrooms, onion and Worcestershire sauce. Remove from heat.
Divide the 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 2 lightly greased cookie sheets. Divide meat mixture over 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 pocket. Bake at 400° for about 20 minutes. Yield: 8 servings.
Originally published as Beef/Mushroom Pockets in Country Extra May 1991, p47

  • 1 box (16 ounces) hot roll mix
  • 1 pound ground beef
  • 1 can (10-3/4 ounces) cream of mushroom soup
  • 1 can (4 ounces) mushroom pieces, drained
  • 1 small onion, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 egg
  • 2 tablespoons water
  1. Prepare roll mix according to package directions for pizza crust. While dough rises, brown meat in a skillet. Drain excess fat. Stir in the soup, mushrooms, onion and Worcestershire sauce. Remove from heat.
  2. Divide the 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 2 lightly greased cookie sheets. Divide meat mixture over 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 pocket. Bake at 400° for about 20 minutes. Yield: 8 servings.
Originally published as Beef/Mushroom Pockets in Country Extra May 1991, p47

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Isolda User ID: 2915263 16806
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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