Cheesy Taco Pockets
This Cheesy Taco Pockets recipe is a fun handheld dinner—flaky crescent dough stuffed with seasoned taco beef and gooey melted cheese, then baked until golden. An easy, family-friendly meal or party appetizer!
Servings: 6
Ingredients
- 1 lb 450 g ground beef (or ground turkey)
- 1 packet 1 oz / 28 g taco seasoning mix
- ½ cup water
- 1 cup shredded cheddar cheese or Mexican blend
- 1 cup shredded mozzarella cheese
- 1 can 8 oz / 226 g refrigerated crescent roll dough OR puff pastry sheets
- ¼ cup diced onions optional
- ¼ cup diced bell peppers optional
- 1 tablespoon olive oil or butter for browning
- 1 egg for egg wash
Instructions
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Preheat Oven
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Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Cook the Filling
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Heat olive oil in a skillet over medium heat.
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Add ground beef and cook until browned, breaking into crumbles (about 6–7 minutes).
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Stir in taco seasoning and water. Let simmer 2–3 minutes until thickened.
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Add diced onions and peppers (if using). Remove from heat and let cool slightly.
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Prepare Dough
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Roll out crescent dough or puff pastry on a lightly floured surface.
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Cut into 8 equal rectangles or triangles.
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Assemble Pockets
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Spoon 2–3 tablespoons of taco meat onto the center of each dough piece.
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Sprinkle generously with both cheeses.
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Fold the dough over the filling to form a pocket, pressing edges to seal with a fork.
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Bake
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Place pockets on prepared baking sheet.
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Brush tops with beaten egg for a golden finish.
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Bake for 15–18 minutes or until golden brown and puffed.
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Serve
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Let cool for 5 minutes before serving.
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Serve with salsa, sour cream, or guacamole for dipping.
