Green Bean Casserole Pockets

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

  • prep time 20 min
  • total time 40 min
  • ingredients 8
  • servings 32

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
  • 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.
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