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Cheeseburger Pockets

 Cheeseburger Pockets
Ground beef is my favorite meat to cook with because it's so versatile, flavorful and economical. Refrigerated biscuits save you the trouble of making dough from scratch.—Pat Chambless, Crowder, Oklahoma
5 ServingsPrep: 30 min. Bake: 10 min.


  • 1/2 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 tablespoon chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 5 slices process American cheese


  • In a large skillet, cook the beef, onion, salt and pepper over medium
  • heat until meat is no longer pink; drain and cool.
  • Place two biscuits overlapping on a floured surface; roll out into a
  • 5-in. oval. Place about 1/4 cup of meat mixture on one side. Fold a
  • cheese slice to fit over meat mixture. Fold dough over filling;
  • press edges with a fork to seal. Repeat with remaining biscuits,
  • meat mixture and cheese.
  • Place on a greased baking sheet. Prick tops with a fork. Bake at
  • 400° for 10 minutes or until golden brown. Yield: 5 servings.
Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don't do this, the pockets will puff up and may break open.
Nutritional Facts: 1 serving (1 each) equals 299 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 1,101 mg sodium,

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Cheeseburger Pockets (continued)

Nutritional Facts: 34 g carbohydrate, trace fiber, 17 g protein.