Beef and Mushroom Pockets

Beef and Mushroom Pockets 1 1/2 pounds ground beef salt and pepper to taste 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 (4 oz.) can mushrooms 1 (medium) onion, chopped 1 tablespoon Worcestershire sauce 1 loaf frozen bread dough, thawed 1 cup cheddar cheese, shredded Brown beef in large frying pan, season with salt and pepper. Stir in soup, mushrooms, onion and Worcestershire sauce. Remove from heat. Roll bread dough into 16x8 inch rectangle about 1/4 inch thick. Cut into eight 4x4 squares. Place 1 heaping tablespoon cheese on center of each square of dough. Top with 3 heaping tablespoons of beef mixture. bing up corners of dough and then edges, seal. Place sealed side down on greased cookie sheet. Let rise 15 to 20 minutes. Bake in 350°F oven 25 to 30 minutes