Recipe Box, Mushroom Pockets

The inspiration for these Mushroom Pockets came from a recipe I remembered from long ago that used mushrooms and crescent rolls that literally melted in your mouth

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I brought out a few of my favorite ingredients to spark things up a little, bacon and Vidalia onion

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Cook the bacon in a skillet because you are going to use the drippings for flavoring and cooking the onions and mushrooms.  When bacon is crispy remove to drain.  Add onions to drippings in pan and cook over medium until the onions begin to caramelize, about 6-8 minutes.  Toss in the minced garlic and stir

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As your kitchen fills with this sweet aroma, you will know this is going to taste amazing!

Once the onions have begun to turn golden push them to the sides of your skillet and add the mushrooms to the center.  Turn your skillet up to medium high so you get a nice browning on the mushrooms, and the onions can continue cooking around the perimeter

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Now the fun begins!

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Separate the dough into 4 rectangles and pinch edges to seal

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Spread cream cheese on half of the rectangles…hopefully your cream cheese is soft or this isn’t going to work out so well for ya!    🙂

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Pile on the bacon

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Top with mushrooms

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and onions

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Top with remaining dough rectangles and pinch edges to seal

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Go around the edges with a fork to crimp and brush dough with a beaten egg

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Sprinkle tops with sesame seeds, minced onion, poppy seeds, anything you like

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I used some Everything Seasoning, it’s good on everything!

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Keep yourself busy for the next 12-15 minutes while these are baking… you know, so you aren’t pacing back and forth in front of the oven wringing your hands because you want to have a little taste~

At last!

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A perfect pocket of savory delights!

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Lots of ways to serve this

mushroom bites thepaintedapron.com

You could cut it in half like a sandwich and serve a half with salad or soup

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Cut into squares, they are great for appetizers…Each rectangle yields 8 squares

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They are delicious hot, but good at room temperature too….If you look closely you will notice there are only 7 … ahem….you did want me to taste before sharing, right?

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If you have any leftover haha, just keep in the fridge and reheat in the oven at 350~

Enjoy!

Mushroom Pockets

  • Servings: 2 pockets or 16 appetizer squares
  • Difficulty: medium
  • Print

1 can crescent rolls [ I used Pillsbury reduced fat]

3 oz. cream cheese, softened

4 slices bacon

4 oz. sliced fresh mushrooms

1/2 large sweet onion, diced

1-2 garlic cloves, minced

1 egg, beaten

2T Everything Seasoning, or topping of choice

Cook bacon in skillet until crispy, reserving drippings.  Drain bacon and add onion to drippings in skillet.  Cook onions over medium heat about 5 minutes until they just begin to turn golden.  Push onions to perimeter of skillet and add mushrooms.  Increase heat to medium high and brown mushrooms as onions continue cooking around the edge of skillet.  Once mushrooms are brown remove skillet from heat.

Unroll dough into 4 rectangles, pinching edges to seal.  Divide cream cheese between 2 of the rectangles and spread out into a thick layer.  Top with crumbled bacon, mushrooms and onion.  Place remaining 2 rectangles on top and seal edges to enclose filling.  Go around the edges crimping with a fork.

Brush pockets with beaten egg and sprinkle topping over pocket.  Bake at 372 12-15 minutes or until golden.

Cool for 2-5 minutes before cutting in half or into squares.

mushroom pocket thepaintedapron.com

Thanks for stopping by!

for another printable version of Mushroom Pockets click here

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I will be joining these fabulous parties and blogs:

Will Cook for Smiles

Between Naps on the Porch

Memories by the Mile

Miz Helen’s Country Cottage

Love Bakes Good Cakes

Foodie Friday

Crafts a la Mode

Four Seasons Blog Hop

 

Comments
14 Responses to “Recipe Box, Mushroom Pockets”
  1. fairhopesupplyco says:

    Bingo! I just bought a big bag of Vidalia onions yesterday, and yippee-yea . . . I have crescent rolls in the fridge!
    Now for the mushrooms . . .

    Like

  2. Liz Mackie says:

    A lovely recipe. Thank you and have a Great Weekend!

    Like

  3. Oh my goodness yumminess! I love mushrooms. Hugs P.S. I invite you to share this at my Thursday hop ( you can link up through Sat)

    Like

  4. Rosie says:

    This looks fantastic! Your recipes always look so good and your photos are great: I can almost smell those onions and mushrooms cooking just by looking at the photos! Thanks for sharing…
    Rosie @ The Magic Hutch

    Like

  5. Tanisha says:

    I am so glad I found this recipe! It’s made up of all of my favorite things 🙂 Looks delish!!

    Like

  6. laurie says:

    Oh, this does look good! Some of my favorite ingredients. Thank you for sharing the recipe. We’ve been campaigning for a year, and the election was this past Tues. My husband won, but I’m still trying to get my brain back so I can do some blogging. laurie

    Like

  7. Happier Than A Pig In Mud says:

    I like the appy idea:@) Happy Memorial Day Weekend!

    Like

  8. Mary says:

    I know these are melt-in-your-mouth-good Jenna! Hope your Memorial Day Weekend is delicious!

    Like

  9. Miz Helen says:

    What great party food, this will be a hit a any party! Thanks so much for sharing with Full Plate Thursday today and have a great weekend!
    Miz Helen

    Like

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