Best Mushroom Cheese Hot Pockets Recipes

CHICKEN AND MUSHROOM POCKETS (PAULA DEEN)

Steps:

• In a large skillet melt butter over medium heat.
• Add mushroom, onion and garlic.
• cook for 6 to 7 minutes or until mushrooms are tender.
• Reduce heat to low and add chicken and cream cheese, stirring until cream cheese is melted and smooth.
• Remove from heat and stir in cheese and pepper.
• Let mixture cool for 20 minutes.
• Preheat oven to 375 degrees.
• Line baking sheets with parchment paper.
• On a clean flat surface unroll one can of dough. Cut the dough lengthwise into 3 equal parts making 15 squares. Spoon about 1 tablespoon filling onto center of each square. Pull up the corners of dough over filling, pressing dough together gently to seal.
• Repeat procedure with remaining dough and filling.
• Place on prepared baking sheets.
• Bake for 10 -12 minutes or until golden brown.
• Serve immediately.
• NOTE: be sure to use unperforated crescent roll dough.
• Cooking time includes cooling time for the mixture.

MUSHROOM & CHEESE "HOT POCKETS"

Steps:

• 1. Add your butter and minced garlic into your saute pan and let it melt a little before adding mushrooms.
• 2. Saute mushrooms( & sprinkle your seasonings) until your desired doneness - it was roughly 10-12 mins for me. Add spinach after mushrooms have almost cooked through (since they cook fast)
• 3. Once mushrooms & spinach are all cooked - grab a bowl to place the mixture in and stir in the sour cream until well blended.
• 4. Once mixture is a all blended together - take the can of crescent rolls out of fridge. Once you open the can - make sure to save the cooking times & oven temperature - b/c you will still bake them the amount of time as making regular rolls
• 5. Follow perforations on the dough & tear each one separately. Lay the dough out on cutting board & with your fingers - press down on dough & stretch & flatten out the dough to make it larger for stuffing. But dont make it too thin.
• 6. Sprinkle a tiny bit of cheese on dough (in middle) and then take a teaspoon scoop of mushroom & spinach mixture (and tiny piece of chicken on top - if you chose to add meat) - & place on top of cheese.
• 7. Now carefully bring in the 2 corners on the widest end - into the middle where the mixture is and fold in the part between those 2 corners - then start rolling everything together - keeping the sides of the dough up & over the filling until you get to the tiny tip of the dough. (may take a few attempts at keeping everything together as you roll....but it gets easier - LOL)
• 8. On a flat cookie sheet - lay out some aluminum foil over it and then spray the top of the cookie sheet with PAM or your favorite non-stick cooking spray. And lay out your "hot pockets"......and cook according to crescent roll can directions.