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Green Bean Casserole Pockets

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  • Prep 20 min
  • Total 40 min
  • Ingredients 8
  • Servings 32
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This twist on the traditional casserole is sure to stand out on any holiday table.
By Jessica Walker
Updated Oct 16, 2018
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  • 1/2 can (14.5-oz size) 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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    If you don’t want to make so many pockets, you can always make half a recipe.
  • tip 2
    Use any type of green bean cut that you want!

Nutrition Information

No nutrition information available for this recipe
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