Cheeseburger Hot Pockets Easy (Print Version)
Flaky pastry filled with seasoned beef, cheddar, peppers, and onion, baked to golden perfection.
# Ingredients:
→ Filling
01 -
1 pound ground beef
02 -
1/2 cup chopped onion
03 -
1/2 cup chopped bell pepper
04 -
2 cloves garlic, minced
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon paprika
08 -
1/4 teaspoon dried oregano
09 -
1/4 teaspoon dried basil
10 -
1/4 teaspoon dried thyme
11 -
1/4 teaspoon onion powder
12 -
1/4 teaspoon garlic powder
13 -
2 cups shredded cheddar cheese
→ Dough and Finishing
14 -
1 package refrigerated pie crusts
15 -
1 large egg, beaten
# Steps:
01 -
Preheat oven to 375°F and line a baking sheet with parchment paper.
02 -
In a large skillet over medium heat, cook ground beef until no longer pink. Drain excess fat.
03 -
Add chopped onion, bell pepper, and minced garlic to the cooked beef. Sauté until tender, about 4 to 5 minutes.
04 -
Stir in salt, black pepper, paprika, dried oregano, dried basil, dried thyme, onion powder, and garlic powder. Mix thoroughly to distribute spices evenly.
05 -
Remove skillet from heat and allow mixture to cool for several minutes to prevent melted dough.
06 -
Unroll refrigerated pie crusts and cut into even squares or rectangles, according to desired pocket size.
07 -
Spoon cooled beef mixture onto one half of each dough square, leaving space around the edges.
08 -
Evenly sprinkle shredded cheddar cheese over the beef mixture.
09 -
Fold empty half of dough over filling and press edges firmly to seal. Use a fork to crimp for a secure closure.
10 -
Place assembled hot pockets onto the prepared baking sheet, spacing evenly.
11 -
Brush tops with beaten egg for a glossy finish. Bake for 22–25 minutes or until golden brown and crisp.
# Notes:
01 -
Allow hot pockets to cool for several minutes before serving to avoid burns from hot filling.