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.