Mushroom Cheese Hot Pockets Recipes

STEAK AND CHEESE POCKETS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat the bottom of a frying pan with oil and heat over medium-high heat until oil shimmers. Add bell pepper, onion, and mushrooms. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Push vegetables to one side of the pan and add steak slices. Cook, stirring as needed, until no longer red, 7 to 10 minutes. Mix steak and vegetables together. Drain mixture on a paper towel-lined plate.
• Pop open the biscuit cans and separate them into 16 pieces. Flatten each biscuit until doubled in diameter.
• Place steak and veggie mix in a medium bowl and add Cheddar cheese. Mix well. Place a large spoonful into the center of each biscuit and fully wrap. Press seams together and place pockets seam-sides down on a baking sheet.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes. Slice each pocket in half and serve.

MUSHROOM-AND-GOAT-CHEESE PURSES

Steps:

• Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
• Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
• Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.

BEEF/MUSHROOM POCKETS

Steps:

• Prepare roll mix according to package directions for pizza crust; let rise. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, mushrooms, onion and Worcestershire sauce. Remove from the heat., Divide 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 two lightly greased baking sheets. Divide meat mixture among the 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° for about 20 minutes.

HOMEMADE HOT POCKETS®

Steps:

• Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.
• Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.
• Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.

MUSHROOM & CHEESE "HOT POCKETS"

Steps:

• 1. Add your butter and minced garlic into your saute pan and let it melt a little before adding mushrooms.
• 2. Saute mushrooms( & sprinkle your seasonings) until your desired doneness - it was roughly 10-12 mins for me. Add spinach after mushrooms have almost cooked through (since they cook fast)
• 3. Once mushrooms & spinach are all cooked - grab a bowl to place the mixture in and stir in the sour cream until well blended.
• 4. Once mixture is a all blended together - take the can of crescent rolls out of fridge. Once you open the can - make sure to save the cooking times & oven temperature - b/c you will still bake them the amount of time as making regular rolls
• 5. Follow perforations on the dough & tear each one separately. Lay the dough out on cutting board & with your fingers - press down on dough & stretch & flatten out the dough to make it larger for stuffing. But dont make it too thin.
• 6. Sprinkle a tiny bit of cheese on dough (in middle) and then take a teaspoon scoop of mushroom & spinach mixture (and tiny piece of chicken on top - if you chose to add meat) - & place on top of cheese.
• 7. Now carefully bring in the 2 corners on the widest end - into the middle where the mixture is and fold in the part between those 2 corners - then start rolling everything together - keeping the sides of the dough up & over the filling until you get to the tiny tip of the dough. (may take a few attempts at keeping everything together as you roll....but it gets easier - LOL)
• 8. On a flat cookie sheet - lay out some aluminum foil over it and then spray the top of the cookie sheet with PAM or your favorite non-stick cooking spray. And lay out your "hot pockets"......and cook according to crescent roll can directions.