Brown the beef: Heat a large skillet over medium heat and cook the seasoned ground beef until browned and fully cooked (about 8-10 minutes). Drain excess fat.

Add vegetables: Stir in chopped onions and bell peppers, cooking for another 2-3 minutes until softened.

Assemble the pockets: On a clean surface, unroll the crescent dough and separate it into triangles. Spoon 2-3 tablespoons of the meat mixture onto each piece of dough and sprinkle with shredded cheese.

Seal the pockets: Fold the dough over the filling, pressing the edges together to seal them. Use a fork to crimp the edges for a secure seal.

Egg wash: Whisk the egg in a small bowl and lightly brush it over each hot pocket. This gives the dough a beautiful golden color when baked.

Bake: Place the pockets on the prepared baking sheet and bake for 12-15 minutes or until golden brown and crispy.

Serve: Let them cool for a few minutes before serving.