Cheeseburger Pockets
These Cheeseburger Pockets are filled with seasoned ground beef, sharp cheddar cheese, onions, pickles, ketchup, and mustard, then wrapped in pizza dough and baked until deep golden brown.
Equipment
- large skillet For cooking the ground beef and onion filling.
- large baking sheet For baking the assembled cheeseburger pockets.
- parchment paper For lining the baking sheet.
- Rolling Pin For rolling the pizza dough into a rectangle.
- small bowl For whisking the egg wash.
Ingredients
- 1 lb ground beef (80/20)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- ¼ cup dill pickle slices, finely chopped, optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups sharp cheddar cheese, freshly shredded
- 1 13.8 oz can refrigerated pizza dough
- 1 large egg
- 1 tablespoon water
- 1 tablespoon sesame seeds, optional
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper. Set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking the meat apart, for 6–8 minutes until the beef is fully browned and the onion is softened. Drain off any excess fat.
- Reduce heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the ketchup, mustard, Worcestershire sauce, salt, and black pepper. Cook for 1–2 minutes until combined. Stir in chopped pickles if using. Remove from heat and cool for 5 minutes.
- Lightly flour a clean surface and roll out the pizza dough into a large rectangle approximately 12×16 inches. Cut into 8 equal squares, roughly 4×4 inches each.
- Place 2–3 tablespoons of the beef filling in the center of each dough square. Top each with about 3 tablespoons of shredded cheddar cheese.
- Fold the dough over the filling to create a rectangular pocket. Press the edges firmly together with your fingers, then crimp all around with a fork to seal tightly. Place on the prepared baking sheet.
- In a small bowl, whisk together the egg and water. Brush the tops of each pocket generously with the egg wash. Sprinkle with sesame seeds if desired.
- Bake at 400°F for 18–22 minutes, until the pockets are deep golden brown on top. Let rest 5 minutes before serving. Serve with ketchup, mustard, or your favorite dipping sauce.
Notes
Cool the beef filling for 5 minutes before assembling the pockets. Seal the dough firmly with your fingers and a fork, and let the baked pockets rest for 5 minutes before serving.