Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Beef | 1 lb (450 g) |
| Onion (finely chopped) | ½ cup |
| Garlic (minced) | 1 clove |
| Salt | ½ tsp |
| Black Pepper | ¼ tsp |
| Ketchup | 2 tbsp |
| Yellow Mustard | 1 tbsp |
| Worcestershire Sauce | 1 tsp |
| Shredded Cheddar Cheese | 1 ½ cups |
| Refrigerated Pizza Dough or Crescent Roll Dough | 1 can (13–16 oz) |
| Egg (beaten, for brushing) | 1 |
| Sesame Seeds (optional) | 1 tsp |
Instructions
- Preheat the Oven:
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. - Cook the Filling:
- In a skillet over medium heat, cook ground beef and onion until the meat is browned and the onion is soft.
- Drain any excess fat.
- Stir in garlic, salt, pepper, ketchup, mustard, and Worcestershire sauce.
- Simmer for 2–3 minutes, then remove from heat and let it cool slightly.
- Stir in the shredded cheddar cheese.
- Prepare the Dough:
- Roll out the pizza or crescent dough on a lightly floured surface.
- Cut into 8 equal rectangles (or squares).
- Fill the Pockets:
- Spoon 2–3 tablespoons of the beef mixture onto one side of each rectangle.
- Fold the dough over and seal the edges firmly with a fork.
- Finish and Bake:
- Place the pockets on the prepared baking sheet.
- Brush the tops with beaten egg and sprinkle with sesame seeds (optional).
- Bake for 15–18 minutes, or until golden brown.
- Serve:
Cool slightly before serving. Delicious on their own or dipped in ketchup, burger sauce, or ranch dressing.
Pro Tips
- Add chopped pickles or crispy bacon bits to the filling for extra flavor.
- Swap cheddar for pepper jack or mozzarella for a fun twist.
- These freeze and reheat well — perfect for quick lunches!
- To make them kid-friendly, let kids choose their fillings before baking.
