Cheeseburger Pockets

These Cheeseburger Pockets are the ultimate crowd-pleasing snack, combining the nostalgic flavors of a classic burger with the buttery, flaky crunch of crescent dough. By mixing the ketchup, mustard, and Worcestershire sauce directly into the beef, you create a “self-saucing” filling that stays juicy without making the dough soggy. They’re perfect for a quick weeknight dinner or a game-day appetizer that kids and adults will both scramble for.

Cheeseburger Pockets

Ingredients:

How to Make Cheeseburger Pockets:

Step 1: Prep and Sauté: Preheat your oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3/4 minutes until soft and translucent.

Step 2: Brown the Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 6/8 minutes until browned and no longer pink.

Tip: Make sure to drain the excess fat thoroughly after browning! If the mixture is too greasy, the crescent dough won’t seal properly and might become oily rather than flaky.

Step 3: Season and Cool: Stir in the ketchup, mustard, and Worcestershire sauce. Season with salt and pepper to taste. Let it simmer for 2/3 minutes, then remove from heat. Allow the mixture to cool slightly; hot filling can prematurely melt the dough, making it difficult to handle.

Step 4: Fill and Fold: Unroll the crescent dough and separate it into 8 triangles. Spoon a generous portion of the beef onto the wide end of each triangle and top with a sprinkle of cheddar cheese. Fold the dough over the filling and pinch the edges tightly to seal.

Step 5: Bake: Place the pockets on a parchment-lined baking sheet. Bake for 12/15 minutes until the dough is puffed and a beautiful golden brown.

Step 6: Rest: Let the pockets sit for 3/5 minutes after they come out of the oven. This allows the cheese to set so it doesn’t run out when you take the first bite.