Cheeseburger Pockets
Delicious pockets filled with seasoned beef and melted cheese, encased in flaky crescent roll dough. A perfect snack or meal for any cheeseburger lover.
Ingredients
For the filling
- 1 lb ground beef Use lean ground beef for a healthier option.
- 1 small onion (finely chopped)
- 1 cup shredded cheddar cheese Other cheese varieties can be used.
- 2 tbsp ketchup
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper (to taste)
- 1 tbsp olive oil For sautéing the onion and beef.
For the dough
- 1 package (8 oz) refrigerated crescent roll dough Can substitute with whole wheat dough for a healthier option.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the ground beef, breaking it up as it cooks. Cook until browned and fully cooked, about 6-8 minutes. Drain excess fat.
- Stir in ketchup, mustard, and Worcestershire sauce. Season with salt and pepper to taste. Let cook for an additional 2-3 minutes to blend flavors. Remove from heat and let cool slightly.
- Unroll the crescent roll dough and separate it into 8 triangles.
Assembly
- Place a spoonful of the beef mixture onto the wide end of each triangle.
- Top with a sprinkle of shredded cheddar cheese.
- Fold the dough over the filling and pinch the edges to seal, forming a pocket.
Baking
- Arrange the pockets on a baking sheet lined with parchment paper, leaving space between each.
- Bake in the preheated oven for 12-15 minutes, or until golden brown and crispy.
- Let the pockets cool for a few minutes before serving to allow the filling to set.
Notes
Serve with your favorite dipping sauces like extra ketchup, mustard, or a tangy barbecue sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.