PrintUltimate Homemade Cheeseburger Pockets with Flaky Pastry
Make these easy, handheld cheeseburger pockets using seasoned ground beef and melty cheese wrapped in flaky pastry. They are perfect for a quick weeknight dinner or a satisfying snack.
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 min
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 cup shredded cheddar cheese
- 1 package (8 count) refrigerated crescent roll dough or puff pastry sheets
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is fully browned and the onion is soft. Drain off any excess grease completely.
- Stir the salt, pepper, Worcestershire sauce, garlic powder, and oregano into the cooked beef mixture. Cook for one minute more. Remove from heat and let the mixture cool slightly.
- Unroll the crescent roll dough or lay out the pastry sheets. If using crescent rolls, separate them into triangles. If using pastry sheets, cut them into squares or rectangles suitable for folding.
- Place about 2 tablespoons of the cooled beef mixture onto one side of each dough piece, leaving a border around the edges.
- Sprinkle about 1 tablespoon of shredded cheddar cheese over the beef mixture on each piece.
- Fold the dough over the filling to create a triangle or rectangle pocket shape. Press the edges firmly together with a fork to seal the filling inside. This step is important to keep the cheese inside.
- Place the sealed pockets onto the prepared baking sheet.
- In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create an egg wash. Brush the tops of the cheeseburger pockets evenly with the egg wash.
- Bake for 15 to 18 minutes, or until the pastry is golden brown and puffed.
- Let the pockets cool for a few minutes before serving. These are fantastic served warm.
Notes
- You can substitute ground turkey or ground chuck for the ground beef if you prefer.
- For extra flavor, add 1 tablespoon of ketchup or mustard to the beef mixture before filling the pockets.
- These are freezer friendly. Assemble the pockets, place them on a baking sheet to freeze solid, then transfer them to a freezer bag. Bake from frozen, adding about 5-10 minutes to the baking time.
Nutrition
- Serving Size: 1 pocket
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 18
- Cholesterol: 65