Green Bean Casserole Pockets

Blogger Jessica Walker from Little Miss Bossy shares a classic green bean casserole recipe with a twist!

–

Save & Share

Servings 32

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

37e9d027-5331-4e6f-b9cd-7684fb29dd06

ingredients 8
Prep Time 20 min
Total Time 40 min

Ingredients

1/2: can (14.5-oz size) Green Giant® cut green beans, drained

1/2: cup Progresso® Vegetable Classics creamy mushroom soup (from 18-oz can)

1: tablespoon Progresso® panko crispy bread crumbs

1/4: cup French-fried onions

1/2: teaspoon soy sauce

4: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

1: tablespoon butter, melted

: Additional French-fried onions for topping

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In 1-quart saucepan, mix green beans, soup, bread crumbs, 1/4 cup French-fried onions and the soy sauce. Heat to boiling over medium heat; remove from heat.
2 Heat oven to 375°F. Separate each can of dough into 4 rectangles. Cut each rectangle into 2 squares. Firmly press perforations to seal.
3 Spoon 1 tablespoon green bean mixture in center of each rectangle. Fold dough over filling to make triangle; press edges with fork to seal. Brush top of each with melted butter; press extra French-fried onions on top. Place on ungreased cookie sheet.
4 Bake 18 to 20 minutes or until golden brown.