Easter Breakfast Mushroom, Cheese & Ham Pockets


These mushroom, cheese, and ham pockets make the perfect breakfast for Easter morning! Make your own dough or use a can of Pillsbury Crescent Rolls to simplify.


  • 1 can of Pillsbury Crescent Rolls (or make your own dough with recipe of choice)
  • 1 tbsp butter
  • 1 1/4 cups mushrooms, chopped
  • 1 1/4 cups cooked ham, chopped
  • 1 1/3 cups cheddar cheese, shredded
  • Salt, pepper, and garlic powder, to taste
  • 1 egg
  • 1 tbsp milk


Preheat oven to 450. Line a baking tray with parchment paper and set aside. Add the butter to a skillet on medium. Add the mushrooms and cook for about 5-7 minutes, or until tender. Pour the mushrooms into a mixing bowl. Add the ham and shredded cheese. Season with salt, pepper, and garlic powder to taste and set aside. Prep the crescent rolls into invidivual pieces. Spoon the ham, cheese, and mushroom mixture evenly onto each piece. Gently roll them closed and place each roll on the lined baking tray. Mix together the egg and milk to make an egg wash. Brush the egg wash on each mushroom, ham, and cheese pocket. Bake for 12-15 minutes or until the outside is golden brown and the dough is cooked through. Delish!