Beef Mushroom Pockets

Posted by Tammy

So apparently cooking is my creativity lately! I am drawn to the kitchen! (Mike is happy about this development!) A few weeks ago, my best friend Andrea sent me an email recipe exchange - her recipe that she included was one that she had invented, and boy, did it sound yummy! I finally tried it out over the weekend!

Beef Mushroom Pockets

3 tubes refrigerated crescent rolls
1 lb. ground beef, browned/drained
1 bunch green onions, chopped
1 tsp minced garlic
3 tbsp. butter
12 0z. sliced mushrooms
1 bunch fresh spinach, chopped
1 tsp salt
1/2 tsp pepper
1 can cream mushroom soup
1 cup shredded cheddar cheese

Brown hamburger (I always add in onion, s&p, garlic when cooking hamburger). Drain and set aside. Melt butter in a pan and add green onion, garlic, mushrooms, spinach, salt and pepper. Cook until spinach is wilted. Add ground beef, soup, and cheese and mix well.

Preheat oven to 350 degrees.

On a baking sheet, lay out the crescent rolls keeping two together forming a rectangle. Spoon some of the mixture into the middle of the roll and fold the sides around to form a pocket. (Press all the seams together to seal, but don't worry if there are a few holes!) Bake for about 15 minutes or until rolls look golden brown! YUMMY! (Andrea did hers a bit differently - she used two rolls on the bottom - placed a lot of filling in, and sealed the top with two more rolls. I made more smaller pockets, she made fewer, larger pockets. If you make the larger version - bake for about 20 minutes.)

2 Opinions:

Nicole said...

Those look SO good!

Happy Thanksgiving!

Sacred Suzie said...

Oh my goodness Tammy! I am also grateful that the kitchen is where your creative has been going, that looks amazing. I am printing it out right now and will try it very soon. Yummy!