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Mushroom Pockets

Prep Time 30 mins
Cook Time 14 mins
Course Appetizer, Snack
Cuisine American


  • 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


  • 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.
Keyword appetizer, crescent roll dough, mushroom bread, mushrooms, savory pastry