Cheeseburger Pockets

Ingredients

For the Filling:

• 1 pound ground beef

• 1 small onion, finely chopped

• 1 tablespoon olive oil

• 2 tablespoons ketchup

• 1 tablespoon yellow mustard

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For Assembly:

• 1 can (12 oz) refrigerated crescent rolls or buttermilk biscuits

• 1 cup shredded cheddar cheese

• 5 slices American cheese (if using biscuits)

• 1 egg, beaten (for egg wash, optional)

• 1 teaspoon sesame seeds (optional)

Instructions

1. Preheat oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Cook the filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Add ground beef and cook until well browned, breaking it apart with a spatula. Drain excess grease.

3. Season mixture: Stir in ketchup, mustard, Worcestershire sauce, garlic powder, salt, and pepper. Simmer for 2-3 minutes to blend flavors. Remove from heat and let cool slightly.

4. Prepare dough: If using crescent rolls, unroll dough and separate into 8 triangles or press into 4 rectangles. If using biscuits, place 2 overlapping biscuits on a floured surface and roll into 5-inch ovals.

5. Assemble pockets: For crescent rolls, spoon beef mixture onto wide end of each triangle and sprinkle with cheddar cheese. For biscuits, place 1/4 cup meat mixture on one side and fold a cheese slice over it.

6. Seal pockets: Fold dough over filling and press edges with a fork to seal completely. Place seam-side down on prepared baking sheet.

7. Finish and bake: Brush tops with beaten egg and sprinkle with sesame seeds if desired. Prick tops with a fork to prevent puffing. Bake for 12-15 minutes until golden brown.

Makes: 4-8 pockets depending on dough choice
Total time: 30-40 minutes