Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, add the ground beef and cook until it’s no longer pink. Drain excess grease if necessary.

Add in the onions, garlic, salt, pepper, and Worcestershire sauce. Cook until the onions are translucent and the mixture is well combined, about 5-7 minutes.

Remove the skillet from heat and stir in the shredded cheese until it’s thoroughly mixed with the beef and melted.

Unroll the crescent roll dough on a clean surface, and separate it into the triangles as directed on the packaging.

Place a spoonful of the beef mixture in the center of each dough triangle. Be careful not to overfill, or they may burst during baking.

Fold the dough over the filling, creating a pocket shape. Press the edges together to seal them well.

Line a baking sheet with parchment paper or lightly greased foil. Place your filled pockets on the sheet, ensuring they aren’t touching. Beat the egg in a small bowl and brush it over the tops of each pocket.

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the pastries are golden brown.

Allow the pockets to cool for a few minutes before serving.