Easy Baked Cheesy Beef Taco Pockets

In a skillet over medium-high heat, brown the ground beef until completely cooked through. Drain excess grease, then stir in the taco seasoning, water (per packet directions), and salsa. Simmer for 3–4 minutes until thick, then let cool slightly.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the crescent roll dough and press two triangles together at the seam to form 8 rectangles total.

Spoon about 2–3 tablespoons of the taco meat onto one side of each rectangle, leaving a small border. Top generously with shredded cheese. Fold the other half of the dough over the filling, pressing the edges together and crimping with a fork to seal completely.

Brush the top of each pocket with egg wash or melted butter (and a sprinkle of remaining cheese or garlic salt if desired). Bake for 12 to 15 minutes until puff-golden and crispy.