Cheeseburger Hot Pockets
Delicious cheeseburger flavors in a convenient hand-held pocket, perfect for busy weeknights and gatherings.
Ingredients
Filling
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon mustard
- 1 tablespoon Worcestershire sauce
- 1 package refrigerated pie crusts (or biscuit dough if preferred)
- 1 egg beaten (for egg wash)
- Optional: chopped pickles, ketchup, or mustard for filling
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet, cook the ground beef over medium heat. Add the diced onion and minced garlic. Cook until the beef is browned and the onions are translucent, about 7-10 minutes.
- Drain any excess fat from the skillet. Stir in the salt, black pepper, mustard, and Worcestershire sauce. Cook for an additional 2 minutes to combine the flavors. Remove from heat.
- Let the mixture cool slightly before adding the shredded cheddar cheese. Stir until well combined. If you prefer, mix in chopped pickles for added flavor.
Assembly
- Roll out the pie crusts on a floured surface to prevent sticking. Cut them into rounds or squares, depending on your preferred size for the hot pockets.
- Place a generous amount of the cheeseburger filling in the center of each piece of dough.
- Fold the dough over the filling to create a pocket. Seal the edges using a fork or by pinching them together.
Baking
- Place the hot pockets on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a nice golden finish.
- Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through.
- Remove from the oven and allow to cool slightly before serving.
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Notes
Avoid overfilling the pockets, seal edges well to prevent leakage. Use foil if they brown too quickly in the oven.