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Golden flaky cheeseburger pockets filled with seasoned ground beef, diced peppers, and gooey melted cheddar, shown cut open on a plate.

Cheeseburger Pockets

Cheeseburger pockets are flaky crescent-dough hand pies stuffed with seasoned beef, melty cheddar, and pickles. Perfect for an easy dinner or game-day snack—just cool before serving.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 8 (about 1–2 pockets each)
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb ground beef 80/20 or 85/15
  • ½ cup onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1 cup cheddar cheese shredded
  • ½ cup dill pickles diced, well-drained
Pockets
  • 2 cans crescent roll dough
  • 1 large egg beaten (egg wash)
  • 1 tablespoon sesame seeds optional

Equipment

  • Large skillet
  • Wooden spoon/spatula
  • Baking Sheet
  • Pastry brush
  • Small bowl
  • Cooling rack

Method
 

  1. Cook ground beef and onion in a skillet over medium heat until browned. Add garlic for 30 seconds. Drain grease.
  2. Stir in ketchup, mustard, Worcestershire, salt, and pepper. Remove from heat.
  3. Fold in cheddar and diced pickles (cheese will get melty). Let filling cool 5–10 minutes.
  4. Heat oven to 375°F. Unroll crescent dough and separate pieces (or press seams to form rectangles).
  5. Spoon about 2 tablespoons filling onto each piece, leaving edges clear.
  6. Fold dough over filling and press edges firmly to seal.
  7. Brush tops with beaten egg and sprinkle with sesame seeds (optional).
  8. Bake 12–15 minutes until puffed and deeply golden.
  9. Let rest 15 minutes before serving—filling stays very hot.

Notes

Great for freezing! Let baked pockets cool fully, then freeze in a zip-top bag. Reheat in oven or toaster oven for best texture.