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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.
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    8 servings


  • 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 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 16x8-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.
Nutrition Facts
1 each: 417 calories, 19g fat (8g saturated fat), 73mg cholesterol, 782mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 27g protein.
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