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–+ servings

Cheesy Cheeseburger Pockets

Delicious and hearty cheeseburger pockets wrapped in flaky crescent roll dough - perfect for weeknights, kids’ lunches, and potlucks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 pockets
Course: Main Course, Snack
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

Savory Beef Filling
  • 1 lb ground beef (80/20 recommended for best flavor)
  • 1 small onion finely diced (~½ cup)
  • 1 tbsp olive oil
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • Salt & pepper, to taste
Assembly & Baking
  • 1 package refrigerated crescent roll dough (8 oz / 225g)
  • 1 cup shredded sharp cheddar cheese
Optional Add-Ins & Dips
  • Pickle slices or relish (inside or on the side)
  • Garlic powder or smoked paprika
  • Extra cheese sprinkled on top before baking
  • Dips: ketchup, ranch, Thousand Island, or BBQ

Method
 

Prepare the Filling
  1. Heat oil in a skillet over medium heat. Add onion and sauté until soft (2–3 minutes).
  2. Add ground beef, season with salt and pepper, and cook until browned.
  3. Stir in ketchup, mustard, and Worcestershire. Let simmer for 1–2 minutes until thickened. Remove from heat and let cool slightly.
Prep the Dough
  1. Preheat oven to 375°F (190°C). Unroll crescent dough and separate into rectangles (pinch seams if needed).
  2. Spoon 2–3 tablespoons of the beef filling onto one side of each rectangle. Top with shredded cheddar.
  3. Fold over the dough and seal the edges with a fork. Place on a parchment-lined baking sheet.
Bake
  1. Optional: Brush tops with melted butter or egg wash for a golden finish.
  2. Bake for 12–15 minutes, or until golden brown and crisp.
Serve
  1. Serve hot with your favorite dip, side salad, or crispy fries. Get ready for smiles all around!

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 18gProtein: 13gFat: 19gSaturated Fat: 7gSodium: 430mgFiber: 1gSugar: 3g

Notes

Let the filling cool slightly before assembling to avoid soggy dough. Don’t overfill to prevent bursting. Use a fork to crimp the edges well so they stay sealed. Double the batch and freeze half for another day.

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