High Protein Cheeseburger Hot Pockets
Serves 8
Directions
- 1To a bowl, add all purpose flour, 0% Greek yogurt, and mix until you get doughy clumps.
- 2Knead the clumps into a big dough ball and divide it up into eight equal balls.
- 3To a hot pan with some cooking spray, add your lean ground beef.
- 4Let the beef get a crispy sear.
- 5Add diced onion, garlic powder, smoked paprika, cayenne, salt, and pepper and mix well.
- 6Add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
- 7Mix that all up until nice and creamy.
- 8Roll out one dough ball.
- 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.
- Store wrapped in foil in the freezer for months.
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