Ingredients
Ground beef – 1 pound
Small onion, finely diced – 1
Shredded cheddar cheese – 1 cup
Refrigerated crescent roll dough – 1 package (8 ounces)
Ketchup – 2 tablespoons
Mustard – 1 tablespoon
Worcestershire sauce – 1 tablespoon
Salt and pepper – to taste
Olive oil – 1 tablespoon
Instructions
Step 1: Preheat Oven and Prep Skillet
Preheat the oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat.
Step 2: Cook Onions and Beef
Add the diced onion and sauté for 3–4 minutes until soft and translucent. Add the ground beef, breaking it apart as it cooks. Continue cooking for 6–8 minutes until browned and fully cooked. Drain any excess fat
Step 3: Season the Beef
Stir in ketchup, mustard, and Worcestershire sauce. Season with salt and pepper, and cook for another 2–3 minutes to blend the flavors. Remove from heat and let cool slightly.
Step 4: Assemble the Pockets
Unroll the crescent dough and separate into 8 triangles. Spoon the beef mixture onto the wide end of each triangle, then top with shredded cheddar.
Step 5: Seal and Bake
Fold the dough over the filling and pinch the edges tightly to seal. Place the pockets on a parchment-lined baking sheet with space between each. Bake for 12–15 minutes until golden brown and crispy.
Step 6: Cool Slightly
Allow the pockets to cool for a few minutes before serving. Enjoy!