Cheesy Ground Beef and Green Onion Puff Pastry Rolls – The Ultimate Savory Handheld Treat
Prep Time: 25 minutes
Cook Time: 20–25 minutes
Total Time: Approximately 45–50 minutes
Servings: 12–16 rolls (depending on size)
Yield: About 12 large or 16 medium-sized pastries
These cheesy ground beef puff pastry rolls are the perfect fusion of comfort food and convenience. Imagine buttery, golden puff pastry wrapped around a rich, savory filling of seasoned ground beef, gooey melted cheddar, and chopped green onions for a fresh pop. Each bite delivers flaky layers on the outside and a warm, cheesy, meaty center inside.
Whether you’re hosting a game-day gathering, packing lunchboxes, preparing appetizers for a party, or simply craving something indulgent on a weeknight, these rolls disappear fast. They’re handheld, portable, and universally loved—kids adore the cheese, adults appreciate the bold flavors, and everyone enjoys the satisfying crunch.
Best of all, the recipe uses mostly pantry staples and store-bought puff pastry, so it’s approachable even for beginner bakers. Let’s dive into everything you need to know to make them perfectly every time.
Why You’ll Love This Recipe
Irresistible texture contrast — Crispy, flaky puff pastry vs. soft, cheesy filling.
Big flavor payoff — Ground beef seasoned with garlic, onion powder, paprika, and Worcestershire for depth, plus sharp cheddar and bright green onions.
Make-ahead friendly — Assemble ahead, refrigerate or freeze, then bake when ready.
Versatile — Serve as appetizers, snacks, lunch, or even dinner with a side salad.
Customizable — Easily adapt spices, cheese, or add-ins to suit your taste.
These rolls remind many people of a cross between cheeseburger pockets, empanadas, and stuffed crescents—but elevated with real puff pastry for superior flakiness.
Ingredients
For the savory beef filling:
- 1.5 lbs (680 g) ground beef (80/20 or 85/15 recommended for flavor and moisture; leaner works but may be drier)
- 1 medium yellow onion, finely diced (about 1 cup)
- 3–4 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 tablespoon tomato paste (optional, for slight tang and color)
- ⅓ cup beef broth or water (to deglaze and keep moist)
- 1½–2 cups shredded sharp cheddar cheese (freshly grated melts better; about 6–8 oz)
- ¾–1 cup chopped green onions (scallions), green parts only for color and mild onion bite (about 4–6 stalks)
For the pastry and assembly:
- 2 sheets (17.3 oz / 490 g package) frozen puff pastry, thawed according to package directions (keep cold until use)
- 1 large egg, beaten with 1 tablespoon water (egg wash for golden shine)
- Optional: sesame seeds, poppy seeds, or everything bagel seasoning for topping
Optional add-ins for extra flavor (mix and match):
- ½ cup diced bell pepper (green or red for color)
- ¼–½ teaspoon red pepper flakes or cayenne for heat
- ½ teaspoon cumin or chili powder for a taco-inspired twist
- ¼ cup chopped pickled jalapeños for spice
Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Baking sheets (2 standard half-sheet pans)
- Parchment paper (highly recommended to prevent sticking)
- Rolling pin (if needed to gently roll pastry)
- Sharp knife or pizza cutter
- Pastry brush for egg wash
- Cooling rack (optional but helps prevent soggy bottoms)
Step-by-Step Instructions
Step 1: Prepare the filling (make it first so it cools)
Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook for 5–7 minutes until browned and no pink remains. Drain excess fat if there’s more than about 2 tablespoons (a little fat adds flavor).
Add the diced onion and cook for another 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant (don’t let it burn).
Season with salt, black pepper, smoked paprika, onion powder, garlic powder, and Worcestershire sauce. Stir in the tomato paste (if using) and cook for 1 minute to bloom the flavors.
Pour in the beef broth or water. Scrape up any browned bits from the pan bottom (this is flavor gold). Simmer for 3–4 minutes until most liquid evaporates but the mixture stays moist—not soupy. Taste and adjust seasoning.
Remove from heat. Stir in the chopped green onions. Let the mixture cool for 15–20 minutes (important—hot filling melts the pastry prematurely and makes it soggy).
Once cooled to warm/room temperature, fold in 1½ cups shredded cheddar (reserve ½ cup for extra cheesy topping if desired). The residual heat will start melting the cheese slightly, binding everything.
Step 2: Prep the puff pastry
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Thaw puff pastry sheets as directed (usually 30–40 minutes at room temp or overnight in fridge). Keep them cold—puff pastry performs best when chilled.
On a lightly floured surface, gently unfold one sheet. If seams are cracked, press lightly to seal. Roll lightly to smooth if needed, but don’t over-roll (you want those layers intact).
Cut each sheet into 6–8 rectangles (about 4×5 inches for medium rolls or larger for bigger portions). Use a sharp knife or pizza cutter for clean edges.
Step 3: Assemble the rolls
Place 2–3 heaping tablespoons of filling in the center of each rectangle, leaving a ½-inch border.
Sprinkle a pinch of extra cheddar on top of the filling for gooey pockets.
Brush the borders lightly with egg wash (this helps seal).
Fold the pastry over the filling to form a rectangle or slight triangle. Press edges firmly to seal. Use a fork to crimp edges for a decorative, secure seal (prevents leaks).
Place assembled rolls seam-side down on prepared baking sheets, spacing 2 inches apart.
Cut 2–3 small slits on top of each roll with a sharp knife (allows steam to escape and prevents bursting).
Brush tops generously with egg wash. Sprinkle with sesame seeds or everything bagel seasoning if desired.
Step 4: Bake to golden perfection
Bake for 18–25 minutes, rotating sheets halfway through. They’re done when puffed, deeply golden brown, and crisp.
The cheese may bubble out slightly—that’s normal and delicious.
Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack (prevents sogginess).
Serve warm—the filling is hottest right after baking, with melty cheese pulling in strings.
Expert Tips for Success
- Keep everything cold — Puff pastry rises best when cold. Work quickly and return unused pastry to fridge if needed.
- Don’t overfill — Too much filling causes leaks and poor sealing.
- Cool the filling — Hot filling = melted butter in pastry = no rise.
- Egg wash is key — Gives shine and helps browning.
- Oven temperature — 400°F is ideal; too low = pale and soggy, too high = burns before cooking through.
- Freshly grate cheese — Pre-shredded has anti-caking agents that affect melt.
- Drain beef well — Excess grease makes filling oily and pastry soggy.
Variations to Try
- Spicy version — Add diced jalapeños, chipotle powder, or hot sauce.
- Taco style — Use taco seasoning, add black beans or corn.
- Breakfast twist — Swap beef for breakfast sausage, add scrambled eggs.
- Vegetarian — Replace beef with lentils, mushrooms, or plant-based ground.
- Different cheeses — Try mozzarella for stretch, pepper jack for spice, or gouda for smokiness.
- Mini rolls — Cut pastry smaller for bite-sized appetizers.
Make-Ahead & Storage Instructions
- Refrigerator — Assemble, place on tray, cover tightly, refrigerate up to 24 hours. Add 2–3 extra bake minutes.
- Freezer — Assemble, freeze on tray until solid (2 hours), transfer to bag/container. Bake from frozen at 375°F for 28–35 minutes.
- Leftovers — Store baked in airtight container in fridge up to 3 days. Reheat in 350°F oven 8–10 minutes (microwave makes soggy).
- Freezing baked — Cool completely, freeze up to 2 months. Reheat from frozen in oven.
Serving Suggestions
Pair with:
- Simple green salad with vinaigrette
- Tomato soup for dipping
- Sour cream or ranch dip
- Coleslaw or pickles for contrast
- Fresh fruit for balance
Perfect for parties, potlucks, tailgating, after-school snacks, or casual dinners.
Nutrition Estimate (per roll, approximate for 16 rolls)
- Calories: 280–340
- Protein: 14g
- Fat: 20g
- Carbs: 18g
(Values vary based on exact ingredients and size.)
These cheesy ground beef and green onion puff pastry rolls are more than just a recipe—they’re a crowd-pleasing staple that brings people together. The combination of flaky pastry, savory beef, melty cheese, and fresh green onions creates pure comfort in every bite. Once you make them, they’ll become a regular request in your kitchen.
Enjoy baking—and try not to eat them all straight from the tray!