Ingredients
Method
- Preheat your oven to 400°F and line a large baking sheet with parchment paper. Set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking the meat apart, for 6-8 minutes until the beef is fully browned and the onion is softened. Drain off any excess fat.
- Reduce heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the ketchup, mustard, Worcestershire sauce, salt, and black pepper. Cook for 1-2 minutes until combined. Stir in chopped pickles if using. Remove from heat and cool for 5 minutes.
- Lightly flour a clean surface and roll out the pizza dough into a large rectangle approximately 12x16 inches. Cut into 8 equal squares, roughly 4x4 inches each.
- Place 2-3 tablespoons of the beef filling in the center of each dough square. Top each with about 3 tablespoons of shredded cheddar cheese.
- Fold the dough over the filling to create a rectangular pocket. Press the edges firmly together with your fingers, then crimp all around with a fork to seal tightly. Place on the prepared baking sheet.
- In a small bowl, whisk together the egg and water. Brush the tops of each pocket generously with the egg wash. Sprinkle with sesame seeds if desired.
- Bake at 400°F for 18-22 minutes, until the pockets are deep golden brown on top. Let rest 5 minutes before serving. Serve with ketchup, mustard, or your favorite dipping sauce.
Nutrition
Notes
Storage: Store leftover pockets in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 350°F for 8-10 minutes to restore crispiness. To freeze, wrap individually in foil and store in a freezer-safe bag for up to 3 months. Reheat from frozen at 350°F for 15-18 minutes.
Lighter Swap: Substitute ground beef with 93% lean ground turkey or chicken for a nutritious lower-fat version. Season the same way — you'll still get all that amazing cheeseburger flavor!
Sodium Tip: To reduce sodium, use low-sodium Worcestershire sauce and cut the added salt to ¼ teaspoon, tasting the filling as you go. Using a reduced-sodium ketchup is another easy swap that keeps the flavors you love with less salt.