Loaded Taco-Stuffed Cheesy Pockets Recipe
Ingredients:
For the Filling:
1 lb ground beef (or ground chicken or turkey)
1 small onion, finely chopped
1 packet taco seasoning (or homemade taco seasoning)
1/2 cup water (for taco seasoning)
1 cup shredded cheddar cheese (or Mexican blend)
1/2 cup sour cream (optional for creaminess)
1/2 cup salsa (optional for added flavor)
1/4 cup chopped green onions (optional, for added freshness)
1/4 cup chopped cilantro (optional, for garnish)
1/4 cup black olives, sliced (optional)
For the Dough:
1 can refrigerated crescent roll dough (or pizza dough for a thicker pocket)
1 tablespoon olive oil or melted butter (for brushing)
For Serving:
Salsa, sour cream, or guacamole (for dipping)
Instructions:
Step 1: Prepare the Filling
Cook the Meat: In a large skillet, cook the ground beef (or chicken) over medium heat, breaking it apart with a spoon as it cooks. Cook for 5-7 minutes, until the meat is fully browned. Drain any excess fat if needed.

Add the Onion: Add the chopped onion to the skillet with the cooked meat and cook for an additional 2-3 minutes, until the onion is softened and fragrant.

Season the Meat: Stir in the taco seasoning and water (as per the packet instructions). Let the mixture simmer for 5 minutes, or until the sauce thickens and the flavors meld together.

Add the Cheese: Once the meat is seasoned, remove it from the heat and stir in the shredded cheddar cheese. The cheese should melt into the mixture, creating a cheesy, gooey filling. You can also mix in sour cream or salsa at this stage for extra creaminess and flavor.

Cool the Filling: Let the taco filling cool slightly while you prepare the dough.

Step 2: Prepare the Dough
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Unroll the Dough: Roll out the crescent roll dough or pizza dough on a clean surface. If using crescent roll dough, separate it into the individual triangles. If using pizza dough, roll it into a large rectangle, then cut into smaller squares (about 4-6 inches each, depending on your preferred pocket size).

Step 3: Assemble the Cheesy Pockets
Add the Filling: Place a generous spoonful of the taco filling in the center of each dough piece. Be sure not to overfill, as the dough needs to close around the filling.

Fold and Seal: Fold the dough over the filling to create a pocket. Pinch the edges of the dough together tightly to seal the pockets. If using crescent dough, you can fold the triangles into a half-moon shape and press the edges together to seal.

Brush with Oil or Butter: Brush the tops of each cheesy pocket with olive oil or melted butter. This will help the pockets bake up golden and crispy.

Step 4: Bake the Pockets
Bake: Place the stuffed and sealed pockets on the prepared baking sheet and bake for 12-15 minutes, or until the dough is golden brown and cooked through.

Cool and Serve: Once baked, allow the cheesy pockets to cool for a few minutes before serving. You can garnish them with fresh cilantro or green onions if desired.

Step 5: Serve
Serve the Loaded Taco-Stuffed Cheesy Pockets with sides of salsa, sour cream, or guacamole for dipping.