This recipe for Bacon Cheeseburger Pockets was originally published in March, 2013. The photos were updated in July, 2017.
Well, hello! We recently ate these Bacon Cheeseburger Pockets for dinner and I just had to share them. They really are the perfect family-friendly meal!
About a year ago, I wrote a cooking column in the Madison Eagle newspaper on the topic of kid-friendly meals. I included this recipe for Bacon Cheeseburger Pockets, which I put together when I was trying to make a popular children’s meal (cheeseburgers!) into an easy, weeknight supper that my toddlers could enjoy.
You don’t need a grill for these “cheeseburgers,” so you can serve them year-round. The Bacon Cheeseburger Pockets are also perfectly portioned for little fingers, so the kids can feed themselves – no utensils required. Bonus? There’s a dip on the side!
And for the moms, there’s another plus: just like 90% of the meals that I make, these Bacon Cheeseburger Pockets can be prepared in advance (i.e., while your kids nap!) and just popped in the oven when you’re ready for supper.
Have leftovers? They’re very freezer-friendly, so just check the recipe below for specific freezing instructions. Enjoy!
Bacon Cheeseburger Pockets
Yield 6 pockets
These Bacon Cheeseburger Pockets are a quick and easy dinner that the whole family will love! Plus, they're freezer-friendly!
1 lb. extra lean ground beef (can substitute with ground turkey or chicken)
4 bacon strips, chopped
½ cup finely-diced onion (I use frozen pre-diced onion for a shortcut)
1 cup (4 ounces) shredded cheddar cheese
1 ball of whole wheat pizza dough (or 1 can of refrigerated pizza dough)
Ketchup and mustard, for dipping
In a large skillet, cook the beef, bacon and onion over medium heat until browned; drain. Add cheese, cook and stir over low heat until melted. Set aside.
Roll out pizza dough (sprinkle flour on the counter before rolling if you need to use a rolling pin). Cut dough into four-six individual portions. Make sure that each portion of dough is flat (they can be round or square – it doesn’t matter). I like to use a small round bowl (flipped upside down) to trace and cut out the dough.
Spoon beef mixture onto center of each piece of dough (leave a border). Moisten the edges with a small amount of water (this will help the dough seal shut), and fold dough over filling to close. Pinch the edges of each circle to seal closed. Place on a greased baking sheet and brush with olive oil. Depending on how full you stuff your pockets, you might have some leftover beef mixture. Refrigerate the leftovers and use the meat as a stuffing for baked potatoes, as a filling for sandwich rolls, tossed with mac and cheese, or wrapped in tortillas.
Bake at 400 degrees F for 15-20 minutes or until golden brown. Serve with ketchup and mustard for dipping.
Cooking Just for Two? The leftovers freeze perfectly! Allow the cooked pockets to cool completely. Wrap tightly with plastic wrap and freeze for up to 3 months. When ready to serve, you can reheat them straight from the freezer (no thawing necessary). Place on a baking sheet in a 350 degree oven until heated through (about 20 minutes).
Serving Size 1 pocket
Amount Per Serving
% Daily Value
Total Fat 13.3 g
Saturated Fat 5.3 g
Cholesterol 24.9 mg
Sodium 664 mg
Total Carbohydrates 32.4 g
Dietary Fiber 1.2 g
Sugars 4.1 g
Protein 27.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.