9Add 1/8 of your cheeseburger beef mixture and 25g of low-fat cheese.
10Fold in the sides, pinch to seal, flip it over, and press down gently.
11Repeat for the remaining seven hot pockets.
12Place them in a pan with some cooking spray, cover with a lid.
13Cook for 3 to 4 minutes on each side until golden and crispy.
14Store them wrapped in foil in the freezer and reheat when ready to eat.
Ingredients
400 g all purpose flour
410 g 0% Greek yogurt
400 g lean ground beef (5% fat or less)
1 medium diced white onion
1 tsp garlic powder
1 tsp smoked paprika
0.5 tsp cayenne (optional for added spice)
1 tsp salt
1 tsp pepper
100 ml beef stock
80 g light cream cheese
45 g ketchup
mustard
60 g diced pickles
Cooking spray
25 g low fat grated cheese
Equipment
bowlhot panlid
Tips
To reheat, unwrap from foil, wrap in a damp paper towel and microwave for 3-4 minutes, then unwrap and air-fry or toast in a pan for a couple of minutes to get crispy.