Description
These Cheeseburger Hot Pockets are packed with seasoned ground beef, sautéed onions and peppers, and plenty of melted cheddar cheese, all wrapped inside a flaky golden pie crust. They’re a fun, portable twist on a classic cheeseburger that’s perfect for lunch, dinner, or game day snacks.
Ingredients
- 1 pound ground beef
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 package refrigerated pie crusts
- 1 egg, beaten
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
- Add the chopped onion, bell pepper, and minced garlic. Cook until the vegetables are tender.
- Stir in the salt, black pepper, paprika, oregano, basil, thyme, onion powder, and garlic powder. Remove from heat and let the filling cool slightly.
- Unroll the pie crusts on a lightly floured surface and cut into equal squares or rectangles.
- Spoon the beef mixture onto one half of each pastry piece and top with shredded cheddar cheese.
- Fold the pastry over the filling and press the edges firmly with a fork to seal.
- Brush each hot pocket with beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and crisp.
- Let cool for a few minutes before serving.
Notes
- Allow the filling to cool before assembling to keep the pastry from becoming soggy.
- Seal the edges well with a fork to prevent cheese from leaking during baking.
- Customize with bacon, pickles, mushrooms, or your favorite cheese.
- Freeze unbaked hot pockets for an easy make-ahead meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American