Ingredients
- Ground beef: 1 pound
- Shredded cheddar cheese: 1 1/2 cups
- Refrigerated crescent roll dough: 1 (8 ounce) can
- Onion: 1/2 medium, finely chopped
- Ketchup: 1/4 cup
- Mustard: 2 tablespoons
- Dill pickle relish: 2 tablespoons
- Garlic powder: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375 degrees F (190 degrees C). Cook ground beef in a skillet over medium heat until browned, breaking it up with a spoon. Drain off any excess grease.
- Step 2: Stir in the chopped onion, ketchup, mustard, pickle relish, and garlic powder into the cooked ground beef. Mix well and cook for another 2-3 minutes.
- Step 3: Unroll the crescent roll dough and separate it into 8 triangles.
- Step 4: Spoon a generous amount of the ground beef mixture onto the center of each crescent roll triangle. Top with shredded cheddar cheese.
- Step 5: Fold the corners of the dough over the filling to form a pocket, pinching the seams to seal.
- Step 6: Bake in the preheated oven for 12-15 minutes, or until the pockets are 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 350°F (175°C) oven until warmed through to maintain a crispy crust.
- Serve these pockets with a side of your favorite burger toppings, like lettuce and tomato, for a customizable meal.
- To prevent soggy pockets, ensure the beef mixture is well-drained and slightly cooled before filling the crescent dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American