Mix minced meat, onion, and black pepper in a pan and brown. Cook ground beef with some ketchup and mustard. To save time, you can assemble the pockets the night before or earlier in the day and then chill them in the fridge until you're ready to use them.

Prepare a 425°F oven. Prepare a baking sheet by spraying it with cooking spray.

Unroll pizza crust from the refrigerator and place on a baking pan. Roll out dough into a larger 14"x10" rectangle using your fingers.

Split the dough in half lengthwise with a pizza cutter, and then cut each half in half again. This will give you six pieces of dough.

Fill the center of each dough square with about 1 tablespoon of shredded cheese and 1/4 cup of the ground beef mixture. If there is any leftover meat or cheese, divide it up fairly. The dough is less prone to rip when working with cold ground beef, so that's a pro tip for forming the pockets.

Fold over one of the section's short edges to meet the other short edge. Seal the contents and create a pocket by pinching the edges together. Place the folded side of the pocket (with the pinches) down on the baking sheet. Fill all six of those.

For 12-15 minutes in the oven, the pockets should become lightly browned. Remove pockets from oven and olive oil them. Put it back in the oven for a minute.

While the pockets are in the oven, whip up a nutritious salad and cut up some fruit. These pockets are a convenient portable food. Keep warm when traveling by wrapping in foil.