Ingredients
1 package (16 ounces) hot roll mix1 pound ground beef1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (4 ounces) mushroom stems and pieces, drained1 small onion, chopped1 tablespoon Worcestershire sauce1 cup shredded cheddar cheese1 large egg2 tablespoons water
Preparation
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.
