Craving a cheeseburger but short on time? These Cheeseburger Pockets are your answer! Flaky crescent roll dough envelops a savory, juicy beef filling with melted cheddar, creating a handheld delight that’s ready in under 30 minutes. Perfect for quick dinners, lunchboxes, or game day!
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2: Sauté the onions
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook for about 3–4 minutes, until soft and translucent.
Step 3: Brown the beef
Add the ground beef to the skillet and cook until browned and fully cooked, about 6–8 minutes. Break it up with a wooden spoon as it cooks. Drain any excess fat to keep the filling from getting greasy.
Step 4: Add flavor
Stir in ketchup, mustard, and Worcestershire sauce. Mix well to coat the beef evenly and season with salt and pepper to taste. Let the mixture simmer for another 2–3 minutes, then remove from heat and allow it to cool slightly.
Step 5: Assemble the pockets
Unroll the crescent dough on a clean surface and separate it into 8 triangles. On the wide end of each piece, spoon a little of the beef mixture and top it with shredded cheddar cheese.
Step 6: Fold and seal
Fold the dough over the filling, stretching slightly if needed, and pinch the edges firmly to seal. You can press the seams with a fork for a decorative touch.
Step 7: Bake to golden perfection
Arrange the pockets on the prepared baking sheet, leaving space between each one. Bake for 12–15 minutes, or until they’re puffed up and golden brown.
Step 8: Cool and serve
Let them cool for a few minutes before serving — the cheese inside will be hot! Enjoy with ketchup, ranch, or your favorite dipping sauce.
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! Assemble the pockets and refrigerate them (unbaked) for up to 24 hours. Bake just before serving.
2. Can I freeze Cheeseburger Pockets?
Absolutely. Let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven straight from frozen until hot and crisp.
3. Can I use pizza dough or puff pastry instead?
Yes — both work great! Pizza dough gives a chewier texture, while puff pastry makes them extra flaky and buttery.
4. What dipping sauces go best?
Classic ketchup and mustard always work, but ranch, BBQ sauce, or spicy aioli take these over the top.
5. Can I make these in an air fryer?
Yes! Air fry at 350°F (175°C) for about 8–10 minutes, until golden and crisp.
Notes & Tips:
Make it Vegetarian: Substitute the ground beef with plant-based crumbles. You can also add chopped mushrooms or bell peppers for extra flavor and texture.
Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture for a spicy kick.
Cheese Variations: Experiment with different cheeses like Monterey Jack, Colby Jack, or pepper jack for unique flavor profiles.
Add Veggies: Mix in some finely diced bell peppers or jalapeños into the beef mixture for added nutrients and flavor.
Storage: Leftover pockets can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Preheat your oven to 375°F (190°C). Calories: Approximately 350 per pocket (estimated)
Protein: 20g (estimated)
Carbs: 25g (estimated)
Fat: 20g (estimated)
Ingredients
Instructions
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until translucent.
Add the ground beef and cook until browned and fully cooked, about 6-8 minutes, breaking it up with a spoon. Drain any excess fat.
Stir in ketchup, mustard, and Worcestershire sauce. Mix well and season with salt and pepper to taste. Cook for another 2-3 minutes.
Remove from heat and let the beef mixture cool slightly.
Unroll the crescent roll dough on a clean surface and separate it into 8 triangles.
Place a spoonful of the beef mixture on the wide end of each triangle, then add a sprinkle of shredded cheddar cheese on top.
Fold the dough over the filling, pinching the edges tightly to seal.
Place the pockets on a baking sheet lined with parchment paper, leaving space between them.
Bake for 12-15 minutes, until the dough is golden brown and crisp.
Let the pockets cool slightly before serving.Nutrition