In a large skillet over medium heat, cook the ground beef, chopped bacon, and diced onion until everything is browned and cooked through; drain off any excess grease. Reduce the heat to low, add the shredded cheddar cheese, and stir until the cheese is fully melted and the mixture is well combined. Remove from heat and set aside.

Roll out the pizza dough on a lightly floured surface (use flour on the counter if needed to prevent sticking while rolling). Cut the dough into 4 to 6 equal portions. Each piece should be flat and shaped either round or square—use whatever shape you prefer. For uniform circles, you can flip a small bowl upside down and use it as a guide to trace and cut the dough.

Spoon a portion of the beef and cheese mixture into the center of each dough piece, leaving a border around the edges. Lightly moisten the edges of the dough with water to help them seal. Fold the dough over the filling to enclose it, then press or pinch the edges together to seal the pocket completely. Place the sealed pockets on a greased baking sheet and brush the tops with a bit of olive oil. If you have extra beef filling left over, you can refrigerate it and repurpose it—use it to stuff baked potatoes, fill sandwich rolls, mix into mac and cheese, or wrap in tortillas for another easy meal.

Bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes, or until the dough is golden brown and cooked through. Serve warm with ketchup and mustard on the side for dipping.