I was looking for something fun to make that could also serve as a snack or party food, and this popped up. So, I figured it was worth a try.
The result was, in a word, puzzling. I collected all the ingredients and followed all the directions, making two changes to add crumbled bacon (to make them Bacon Cheeseburger Pockets), and to use American cheese instead of Cheddar (I mean really, how often do you spend the extra money to put Cheddar cheese on a burger?). But when the time came to put these “pockets” together, I quickly realized there was no way one package of crescent roll dough was going to work… there was simply too much meat mixture to go around (and I know it wasn’t simply because I had added bacon). Fortunately I had purchased a twin pack of crescent rolls, and I was able to use all of the meat.
So, what gives? Either the person who created the recipe was using jumbo-sized crescent rolls, which I’ve never found in the store, or they intended to have leftovers to make more the next day. Either way, I still made things work and created a fairly tasty snack. But I’ll definitely be making some adjustments to the recipe card…
Adapted from Then and Now Recipes
Bacon Cheeseburger Pockets
Description
A quick and easy snack taking the ingredients and flavors of a cheeseburger and rolling them into a flaky crust you can practically pop into your mouth.
Adapted from Then and Now Recipes
Ingredients
Instructions
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Preheat oven to 375 F. Line a large baking sheet with parchment paper.
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In a medium skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes. Add the ground beef and cook until browned, breaking into crumbles. Drain off any excess grease.
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Add bacon crumbles, ketchup, mustard, and Worcestershire sauce, and stir until well blended. Taste and season with salt and pepper if desired. Remove from heat and allow to cool for a couple of minutes.
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To assemble, open the packages of crescent roll dough and separate along perforations into 16 triangular pieces. Place half a slice of cheese on a piece of dough, then add about 2 tablespoons of the meat mixture. Roll the dough over the meat mixture, pinching the sides and and sealing the meat inside to create a pocket. Place the pockets on the baking sheet, allowing some space between them.
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Place the sheet in the oven and bake for 13-15 minutes or until the top of the pockets are golden brown. Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts
Servings 16
Serving Size 1 pocket (approx. 2 1/2 oz)
- Amount Per Serving
- Calories 217kcal
- % Daily Value *
- Total Fat 12.6g20%
- Saturated Fat 5.4g27%
- Cholesterol 39mg13%
- Sodium 502mg21%
- Potassium 180mg6%
- Total Carbohydrate 13.2g5%
- Dietary Fiber 0.2g1%
- Sugars 4.7g
- Protein 12.9g26%
- Calcium 68 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- The following changes were made from the original recipe as found:
- Bacon crumbles were added to the meat mixture
- American cheese slices were used instead of 1 cup of shredded Cheddar cheese
- 16 crescent roll dough pieces instead of 8 due to the quantity of meat
- An alternate form of making the pockets would be to break the crescent dough into rectangular pieces, yielding a total of 8 larger pockets. This may be preferable for use as a sandwich or meal.
- Serving suggestions:
- ketchup or mustard for dipping
- chips
- pickles (sweet or dill)
