Mushroom Burger Pockets

• 1-1/2 pounds ground beef
• 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

1. 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.
2. 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.
3. Place seam side down on greased
4. . Cover and let rise in a warm place for 15-20 minutes. Bake at 350u0b0 for 20-25 minutes or until golden brown.

ground beef, condensed cream, mushroom stems, onion, worcestershire sauce, salt, bread, cheddar cheese

Taken from www.tasteofhome.com/recipes/mushroom-burger-pockets/ (may not work)