Monday, February 4, 2013

Steak and Mushroom Pockets

Homemade Pockets are getting more and more popular.  It's a good idea to make your own so you can create a special touch. You are only limited by your imagination and the number of ingredients you want to use. For this tasty take on a pocket sandwich I used some left over grilled steak and sliced mushrooms.  Toss together whatever sounds good and you've got a great meal.  I like to make homemade crust.  It's cheaper than store bought and comes out better.  Let's be real though.  No one want to come home and roll out a pie crust after working all day.  So, I recommend two packages of crescent rolls for the flakiest crust.
Place filling on the left side of squared dough

2 8 oz Cans Crescent Rolls
1 lb Tenderloin Steak Cubed
1 TBS Olive Oil
1 Cup Minced Onion
2 Cloves Minced Garlic
1/4 Cup Green Chilies
2 TBS Worcestershire Sauce
1/4 Cup Sour Cream
2 1/2 Cups Sliced Mushrooms
1 TSP Salt
1 TSP Pepper
8 oz Package Shredded Mozzarella Cheese
Milk and Butter

Fold edges over meat and pinch ends
In a large skillet brown steak in olive oil for 10 minutes or until brown all the way through.  Remove from heat and set aside.  Add onion, garlic, chilies, Worcestershire and sour cream to skillet string constantly for five minutes.  Return meat and stir in with vegetables adding mushroom, salt and pepper. Simmer filling on a low heat while the dough is being prepared.  Make sure all liquid is dissolved into meat.

Remove crescents from package and turn onto heavily floured surface.  Kneed the dough together for five minutes and roll to 1/2 inch thickness in a square form. HINT: don't have a rolling pin grab the biggest can you've got in the cupboard.  Slice dough into 8 inch squares and place about 1/4 cup of filling on the left edge of the crust.  Top with a generous portion of Mozzarella Cheese and fold dough over the filling.  Pinch the ends together tightly all around.  Spread a thin layer of milk over the top of the dough.  Cook in oven at 400 degree for 15 minutes or until pocket is golden brown. TIP:  If you prefer your pocket nice and crispy on the outside bake these on a sheet of aluminum foil, but be sure to check often. Remove from heat and brush with a thin layer of butter, sprinkle top with additional Cheese.  Return to oven until Cheese has melted.

Suggested Dipping Sauces:

Steak Sauce
Honey Mustard
Jalapeno Cheese Dip

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