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Cheeseburger pockets made with flaky crescent roll dough filled with seasoned ground beef, sautéed onions, ketchup, mustard, Worcestershire sauce, and melted cheddar cheese. The pockets are baked until golden brown and crisp, creating a warm, cheesy handheld meal that's perfect for a quick family dinner or snack.

Cheeseburger Pockets

Easy cheeseburger pockets with seasoned ground beef, ketchup, mustard, Worcestershire, and melted cheddar wrapped in flaky crescent dough. Kid-friendly, handheld, and ready in about 30 minutes
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Prep Time 15 minutes
Cook Time 13 minutes
5 minutes
Servings: 8 pockets
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 small onion finely diced
  • 1 cup shredded cheddar cheese
  • 1 package 8 oz refrigerated crescent roll dough
  • 2 tablespoons ketchup
  • 1 tablespoon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Skillet, baking sheet, parchment paper

Method
 

  1. Preheat oven to 375°F. Line a baking sheet with parchment.
  2. Heat olive oil in a skillet; cook onion 3–4 minutes until soft. Add ground beef and cook until browned; drain fat.
  3. Stir in ketchup, mustard, Worcestershire, salt, and pepper. Cook 2–3 minutes. Cool slightly.
  4. Separate crescent dough into 8 triangles. Spoon beef mixture onto the wide end of each; top with cheddar.
  5. Fold dough over filling and pinch edges tightly to seal. Place on baking sheet.
  6. Bake 12–15 minutes until golden brown. Cool a few minutes before serving.

Notes

Drain the beef well. Cool the filling slightly before assembling. Pinch edges firmly to prevent leaks. Lightly flour fingers if dough is sticky. Best served warm. Filling can be made ahead. Excellent with ketchup or dipping sauces. Easily doubled.