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Cheeseburger Pockets

Delicious handheld cheeseburgers wrapped in flaky crescent roll dough, filled with ground beef, cheddar cheese, and crunchy pickles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling
  • 1 lb ground beef Can substitute with turkey or chicken.
  • 1/2 cup onion, chopped Adds flavor and aroma.
  • 1 cup cheddar cheese, shredded Can use other cheese varieties if preferred.
  • 1/4 cup pickles, chopped For a crunchy texture.
Dough
  • 1 package refrigerated crescent roll dough
  • 1 each egg, beaten For egg wash.
Seasoning
  • to taste Salt and pepper For seasoning the beef.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, add the ground beef and chopped onion. Season with salt and pepper. Cook until the beef is browned and the onions are translucent, about 5-7 minutes.
  3. Drain any excess fat from the skillet.
  4. Reduce the heat to low and stir in the shredded cheddar cheese and chopped pickles. Mix until the cheese is melted.
  5. Open the package of crescent roll dough and unravel it on a floured surface.
Assembly
  1. Place a spoonful of the cheeseburger mixture on the wide end of each dough triangle.
  2. Fold the dough over the filling starting from the wide end and pinch the seams to seal.
  3. Brush the tops with the beaten egg.
Baking
  1. Place the sealed pockets on a lined baking sheet and bake for 12-15 minutes or until golden brown.
  2. Let them cool for a few minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a preheated oven for best texture.