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.
