Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Grab yourself a bowl and celebrate National Soup Month with me!
January is the perfect time to enjoy soup, not only is the weather cold and blustery but it is National Soup Month too! There is nothing better than a warm bowl of soup on a cold day. Sometimes I do not have time to make soup from scratch but I found these Idahoan® Steakhouse® Soups fit the bill.
Idahoan Steakhouse Soups are available in four yummy varieties: Loaded Potato, Creamy Potato, Cheddar Broccoli and Cheddar Potato. These soups are so easy to make and they are ready in just five minutes. Delicious and flavorful, with slow-cooked restaurant quality taste, these soups are sure to warm you this winter.
I like to serve a little something with my soups, especially a small bite that I can dunk into the delicious creamy soup. These mushroom hand pies are the perfect addition to a hearty bowl of soup.
Mushroom Hand Pies
Ingredients
1 sheet of refrigerated pizza crust
1 pint mushrooms, sliced
2 TBSP olive oil
½ onion, chopped
½ cup shredded cheese
Instructions
Preheat oven to 400 degrees. Line a baking sheet with a silicon mat, Set aside.
In a small sauté pan, add olive oil, mushrooms and onions over medium heat and cook until onions are translucent. Remove from heat.
Cut circles out of the refrigerated pizza dough using a pastry cutter.
Add a small amount of mushroom mixture to ones side of pizza dough circle.
Top with a sprinkling of cheese.
Fold the top over and crimp the ends closed.
Continue with the remainder of the dough.
Bake for 15-17 minutes.
The mushroom hand pockets are so easy to make and you really can make them to any size that you like. By using a pre-made pizza crust you take out most of the prep time.
Pair the mushroom hand pies with the Idahoan Steakhouse Soups. We really enjoyed the Cheddar Broccoli variety of this soup; it has flavorful seasonings and rich cheese to provide a creamy and hearty soup. Look for Idahoan Steakhouse Soups in your local retailers nationwide and join me in celebrating National Soup Month.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
