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Cheesy Taco Pockets
Emily

Cheesy Taco Pockets

Golden, flaky pockets filled with seasoned taco meat and melty cheese — these Cheesy Taco Pockets are the perfect handheld snack or quick dinner. Easy to make with crescent dough or puff pastry, they bring all your favorite taco flavors wrapped in a buttery crust.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 pockets
Course: Main Course, Snack
Cuisine: Mexican-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey
  • 1 packet (1 oz / 28 g) taco seasoning mix
  • 0.5 cup water
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 cup shredded mozzarella cheese
  • 1 can (8 oz / 226 g) refrigerated crescent roll dough or puff pastry
  • 0.25 cup diced onions (optional)
  • 0.25 cup diced bell peppers (optional)
  • 1 tbsp olive oil or butter
  • 1 egg (for egg wash)

Equipment

  • skillet for browning meat
  • Mixing bowls
  • Baking sheet lined with parchment paper
  • whisk or fork for sealing and egg wash
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, about 6–7 minutes. Drain any excess fat. Stir in taco seasoning and water; simmer for 2–3 minutes until thickened. Add onions and peppers if using, then remove from heat to cool slightly.
  3. Roll out the crescent dough or puff pastry on a lightly floured surface. Cut into 8 equal rectangles or triangles.
  4. Spoon 2–3 tablespoons of taco meat onto the center of each dough piece. Top with cheddar and mozzarella cheese. Fold dough to form pockets and press edges with a fork to seal.
  5. Place pockets on baking sheet, brush with egg wash, and bake for 15–18 minutes or until golden brown and puffed.
  6. Cool for 5 minutes before serving. Enjoy with salsa, guacamole, or sour cream.

Notes

Try mixing cheeses for extra flavor depth. Add black beans or corn to stretch the filling and make it heartier. For crispier results, bake on the middle rack and avoid overfilling. Great for freezing — bake straight from frozen, adding 3–4 extra minutes.