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Homemade cheeseburger pockets filled with ground beef and cheese.

Cheeseburger Pockets

Cheeseburger pockets are a comforting and delicious meal, combining the classic flavors of a cheeseburger in a flaky crust, perfect for busy weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb ground beef Can substitute with ground turkey or chicken
  • 1/2 cup onion, diced
  • 3/4 cup cheddar cheese, shredded Can experiment with other cheese types
  • 1/4 cup ketchup
  • 1 tablespoon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 can (8 oz) refrigerated crescent roll dough
  • to taste Salt and pepper
  • Optional: pickles, sliced For added crunch

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, brown the ground beef. Add the diced onion, cooking until the onions are soft and translucent.
  3. Drain excess fat from the skillet, if necessary. Season the beef mixture with garlic powder, paprika, salt, and pepper.
  4. Stir in ketchup and mustard, mixing until well combined. Remove the skillet from heat and allow the mixture to cool for a few minutes.
  5. Unroll the crescent roll dough on a lightly floured surface. Separate the triangles along the perforated lines.
Assembly
  1. Place a generous spoonful of the beef mixture onto the wide end of each triangle.
  2. Sprinkle shredded cheddar cheese over the beef mixture.
  3. Add sliced pickles on top if you prefer that extra crunch.
  4. Roll up the pockets, starting from the wide end towards the narrow point. Pinch the edges to seal them properly, making sure there are no openings.
  5. Place the pockets on a baking sheet lined with parchment paper.
Baking
  1. Bake in the preheated oven for 12-15 minutes or until golden brown.
  2. Serve warm with additional ketchup or mustard for dipping, if desired.

Notes

For a golden and shiny crust, brush the tops of the pockets with a beaten egg before baking. If storing leftovers, keep them in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes.