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
I brought out a few of my favorite ingredients to spark things up a little, bacon and Vidalia onion
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
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
Now the fun begins!
Separate the dough into 4 rectangles and pinch edges to seal
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! 🙂
Pile on the bacon
Top with mushrooms
and onions
Top with remaining dough rectangles and pinch edges to seal
Go around the edges with a fork to crimp and brush dough with a beaten egg
Sprinkle tops with sesame seeds, minced onion, poppy seeds, anything you like
I used some Everything Seasoning, it’s good on everything!
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!
A perfect pocket of savory delights!
Lots of ways to serve this
You could cut it in half like a sandwich and serve a half with salad or soup
Cut into squares, they are great for appetizers…Each rectangle yields 8 squares
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?
If you have any leftover haha, just keep in the fridge and reheat in the oven at 350~
Enjoy!
Mushroom Pockets
Ingredients
- 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
- 2 T Everything Seasoning or topping of choice
Instructions
- 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 375 degrees 12-15 minutes or until golden.
- Cool for 2-5 minutes before cutting in half or into squares.
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