Cheeseburger Pockets
When the first bell rings, lunch has to move as fast as the morning does. These Cheeseburger Hot Pockets pack all the flavor of a classic cheeseburger, seasoned ground beef and melty cheddar, into a golden, hand-held crust that comes together in about 30 minutes. Bake a batch ahead, and they’re ready to tuck into lunchboxes, reheat for an after-school refuel, or serve on a busy weeknight. Warm, satisfying, and easy to eat on the go.
Ingredients
Equipment
Method
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a skillet over medium heat, warm the olive oil and add the ground beef. Cook until browned, about 6–8 minutes, breaking it up as it cooks. Sprinkle in garlic powder, onion powder, salt, and pepper. Remove from heat and set aside.
- Flatten each biscuit into a 5-inch round using your hands or a rolling pin. Spoon 2–3 tablespoons of the beef mixture into the center and top with shredded cheese. Fold the dough over into a half-moon shape and pinch the edges together tightly. Crimp with a fork to seal.
- Place the pockets on the prepared baking sheet and brush each with the beaten egg. Bake for 15–18 minutes, until puffed and golden brown.
- Let cool slightly before serving. Serve with ketchup, mustard, or a favorite burger dipping sauce.
Notes
Make-ahead friendly: bake a batch, cool completely, and freeze in a single layer, then reheat in a 375°F oven or air fryer for a fast lunch or after-school refuel. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 10–12 minutes for the crispest crust.
Endlessly customizable: Swap in sharp cheddar, pepper jack, or mozzarella, or fold in pickles, caramelized onions, or sautéed mushrooms to match your family’s taste.