Cook the Filling:
In a skillet over medium heat, brown the ground beef. Drain excess fat.
Add taco seasoning and water. Simmer for 3–4 minutes. Stir in salsa and optional bell peppers.

Assemble the Pockets:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll crescent dough and separate into 8 triangles.
Spoon 2 tbsp taco mixture + 1 tbsp cheese onto the wide end of each triangle.
Fold the dough over the filling, sealing edges tightly. Crimp with a fork for a neat edge.
Brush with beaten egg if using.

Bake:
Bake for 12–15 minutes until golden brown.

Serve:
Garnish with chopped cilantro and serve warm with your favorite toppings.