Cheeseburger Pockets
Turn your favorite burger flavors into a handheld delight with these irresistible Cheeseburger Pockets! Perfect for busy weeknights, game-day snacks, or an elevated lunchbox treat, these golden, flaky crescent pockets are filled with savory ground beef, melted cheddar cheese, tangy ketchup, and Dijon mustard. Each bite delivers all the classic cheeseburger goodness you love, wrapped in buttery pastry and topped with optional sesame seeds for that burger-bun flair. Ready in just 35 minutes, this easy recipe pairs perfectly with dipping sauces like ketchup, mustard, or even ranch for a fun, shareable appetizer or main dish. Don't miss out on this creative twist on a comfort-food classic!
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Recipe Information
Ingredients
- 450 grams Ground beef
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Ketchup
- 1 tablespoon Dijon mustard
- 120 grams Shredded cheddar cheese
- 1 package Refrigerated crescent roll dough
- 1 large Egg
- 1 tablespoon Water
- 1 teaspoon Sesame seeds (optional)
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a wooden spoon, until fully browned, about 5-7 minutes.
Season the beef with salt, black pepper, garlic powder, and onion powder. Stir to combine.
Remove the skillet from heat and stir in the ketchup and Dijon mustard. Let the mixture cool slightly before proceeding.
Unroll the refrigerated crescent roll dough and separate it into 8 triangles.
Spoon about 1-2 tablespoons of the cooked beef mixture onto the wider end of each triangle. Sprinkle each with a generous amount of shredded cheddar cheese.
Carefully fold the dough over the filling, starting from the wider end, and press the edges together to seal. You can use a fork to crimp the edges for a more secure seal.
In a small bowl, whisk together the egg and water to make an egg wash.
Brush the tops of the cheeseburger pockets with the egg wash. If desired, sprinkle with sesame seeds to give them a burger-like appearance.
Place the pockets on the prepared baking sheet, leaving space between each one.
Bake in the preheated oven for 12-15 minutes or until golden brown and puffed.
Remove from the oven and allow to cool for 5 minutes before serving.
Serve warm and enjoy your cheeseburger pockets with your favorite dipping sauces or sides!
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 3.8 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
