Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes.

Add the chopped onion, bell pepper, and minced garlic to the skillet with the beef. Cook for an additional 3-5 minutes.

Stir in the salt, black pepper, paprika, oregano, basil, thyme, onion powder, and garlic powder. Cook for another minute.

Remove from heat and let the filling cool for about 5 minutes.

Unroll the refrigerated pie crusts and cut into squares or rectangles, roughly 4-6 inches.

Take a spoonful of the cooled beef mixture and place it on one half of each pie crust square. Top with shredded cheddar cheese.

Fold the crust over the filling and press the edges together to seal.

Arrange the assembled pockets on the baking sheet and brush the tops with beaten egg.

Bake for 20-25 minutes or until golden brown and flaky.

Let the hot pockets cool for about 5 minutes before serving.