Ingredients
- Ground beef: 1 pound
- Refrigerated crescent roll dough: 1 (8 ounce) can
- Cheddar cheese: 1 cup, shredded
- Onion: 1/2 cup, chopped
- Ketchup: 1/4 cup
- Mustard: 2 tablespoons
- Dill pickle relish: 2 tablespoons
- Egg: 1 large, beaten
Instructions
- Step 1: Preheat oven to 375 degrees F (190 degrees C). Brown ground beef in a skillet over medium heat; drain off any excess grease.
- Step 2: Stir in the chopped onion, ketchup, mustard, and pickle relish to the cooked ground beef. Mix well and simmer for 5 minutes.
- Step 3: Unroll crescent roll dough and separate into 8 triangles.
- Step 4: Spoon about 1/4 cup of the ground beef mixture onto the center of each crescent roll triangle. Top with shredded cheddar cheese.
- Step 5: Fold the corners of each triangle over the filling to create a pocket, pinching edges to seal. Brush the tops with beaten egg.
- Step 6: Bake in the preheated oven for 12-15 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Store cooled cheeseburger pockets in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat cheeseburger pockets in a preheated oven or air fryer to maintain their crispness.
- Serve these warm with a side of your favorite burger toppings, like lettuce and tomato, for a complete experience.
- To prevent soggy pockets, make sure to thoroughly drain the cooked ground beef and avoid overfilling the crescent rolls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American