Why You’ll Love This Recipe
🍔 All the cheeseburger flavor—no mess, no bun needed!
⏱️ Ready in 35 minutes
💛 Kid-approved, freezer-friendly, and fun to eat
💸 Costs under $8—feeds 4–6
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(Makes 8 pockets)
For the Filling:
1 tbsp olive oil
1 lb (454g) ground beef (85/15 for best flavor)
½ cup yellow onion, finely diced
1 tsp Worcestershire sauce
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
½ cup shredded cheddar cheese
2 tbsp dill pickles, finely chopped
1 tbsp ketchup (plus extra for dipping)
For the Crust:
2 (16.3 oz) cans refrigerated biscuit dough (8 biscuits per can = 16 total)
(Or 1 sheet frozen puff pastry, thawed)
1 egg, beaten (for egg wash—optional but golden!)
💡 Pro Tips:
Drain beef well—excess fat = soggy pockets.
Cool filling slightly before assembling—prevents dough from getting mushy.
Seal edges tightly—use a fork to crimp!
Step-by-Step Instructions (Flaky, Juicy, Foolproof)
1. Make the Filling
Heat oil in a skillet over medium heat. Add onion; cook 3 minutes.
Add ground beef; cook until browned. Drain fat.
Stir in Worcestershire, garlic powder, salt, pepper, ketchup, and pickles.
Remove from heat. Stir in cheddar. Let cool 10 minutes.
2. Prep the Dough
If using biscuits: Flatten each into a 5-inch circle (use a rolling pin or your hands).
If using puff pastry: Cut into 8 (4-inch) squares.
3. Assemble Pockets
Place 2–3 tbsp filling in the center of each dough round.
Fold dough over to form a half-moon. Press edges firmly to seal.
Use a fork to crimp edges (prevents leakage!).
Place on a parchment-lined baking sheet.
4. Bake to Golden Perfection
Brush with egg wash (for shine) if desired.
Bake at 375°F (190°C) for:
Biscuit dough: 15–18 minutes
Puff pastry: 20–22 minutes
Until deep golden and puffed.
5. Serve Warm
Cool 5 minutes (filling is molten hot!).
Serve with extra ketchup, mustard, or ranch for dipping.
