Skip the Drive-Thru: These Cheeseburger Pockets Are Better and Faster
These cheeseburger pockets are packed with juicy ground beef, melted cheddar, and tangy burger sauce, all wrapped in buttery crescent dough and baked to golden perfection. Perfect for easy dinners, meal prep, or kid-approved freezer meals—these handheld pockets deliver classic cheeseburger flavor in every bite.
Ingredients
- 1 lb ground beef
- 1 small onion finely diced
- 1 cup shredded cheddar cheese
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp garlic powder
- Salt & pepper to taste
- 2 cans crescent roll dough
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a skillet over medium heat, cook the ground beef and onion until fully browned. Drain excess fat.
- Stir in ketchup, mustard, garlic powder, salt, and pepper. Remove from heat and let cool slightly.
- Unroll crescent dough and separate into rectangles (press seams together). Spoon 2–3 tablespoons of meat mixture into the center.
- Sprinkle cheese on top and fold the dough over to seal. Use a fork to crimp edges.
- Place on baking sheet, brush tops with egg wash, and bake for 18–20 minutes or until golden brown.
- Let cool for 5 minutes before serving.
Notes
Secret Tips for Cheeseburger Pockets
- Cool the Filling Before Assembling: Let the cooked beef and onion mixture cool for 10–15 minutes before adding it to the dough. This prevents the crescent dough from becoming soggy and helps keep the pockets sealed while baking.
- Use American Cheese for Extra Meltiness: While shredded cheddar works great, adding a slice of American cheese inside each pocket gives you that classic, creamy melt that mimics your favorite diner burger.
- Add Pickles Last Minute: If you’re using pickles, add them just before sealing each pocket. This keeps them crisp and prevents the dough from absorbing too much moisture.
- Preheat the Baking Sheet: For extra-crispy bottoms, preheat the baking sheet in the oven while assembling the pockets. Carefully place the filled dough on the hot sheet for a quick crust.
- Seal with Fork + Egg Wash: Crimp the edges with a fork and brush the tops with egg wash for bakery-style sheen and a secure seal that won’t pop open mid-bake.
- Add a Steam Vent: Poke a small slit or two in the top of each pocket to allow steam to escape. This prevents puffing and ensures even cooking inside.
- Freeze Unbaked for Meal Prep Magic: Place unbaked pockets on a tray, freeze until firm, then transfer to a zip-top bag. Bake straight from frozen (add 5 extra minutes) for a fresh-out-the-oven meal anytime.
- Customize the Seasoning: Add a dash of Worcestershire sauce, garlic powder, or smoked paprika to the beef for a richer, more complex flavor that sets your recipe apart.