Pastry pockets filled with seasoned beef and mushrooms, baked until golden and flaky.

Ingredients

  • 1 (16 ounce) package hot roll mix 1 pound ground beef
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (4 ounce) can mushroom pieces, drained
  • 1 small onion, chopped
  • 1 tablespoon worcestershire sauce
  • 1 cup shredded cheddar cheese
  • 1 egg
  • 2 tablespoons water

Directions

  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.
  3. Beat egg and water; brush over each pocket. Bake at 400 degrees F for about 20 minutes.