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Beef/Mushroom Pockets

Rated as 4 out of 5 Stars

"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!"
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45 m servings
Original recipe yields 8 servings


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  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 baking 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 degrees F for about 20 minutes.


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LOVED this! I like to use less prepared foods to avoid all the unnecessary preservative and additives, so I used homemade pizza dough and fresh mushrooms, garlic and milk with cornstarch instead...

This filling tasted a lot like stroganoff wrapped in bread which definitely isn't what I was expecting.

This was very simple and hearty. Like another user, I used a premade pizza crust dough that I had in the fridge and wanted to use up. I halved the recipe and then made 2 large calzone-type pocke...

I made this for my family and they loved it. I used the Pizza Dough crust already made from the dairy section instead of the hot roll mix. I also added my own seasoning and a lot of cheese. Thes...

I have been making this recipe for years, and my family loves it. I might cheat a little by using frozen roll dough instead, which I let defrost and rise a bit by using the fast rising instruct...