Beef/Mushroom Pockets

• 1 package (16 ounces) hot roll mix
• 1 pound ground beef
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 small onion, chopped
• 1 tablespoon Worcestershire sauce
• 1 cup shredded cheddar cheese
• 1 large egg
• 2 tablespoons water

1. Prepare roll mix according to package directions for pizza crust; let rise.
2. 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.
3. 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
4. . Divide meat mixture among the eight circles. Top with cheese.
5. 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 400u0b0 for about 20 minutes.

hot roll, ground beef, condensed cream, mushroom stems, onion, worcestershire sauce, cheddar cheese, egg, water

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