High Protein Cheeseburger Hot Pockets

Serves 8
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Directions

  1. 1To a bowl, add all purpose flour, 0% Greek yogurt, and mix until you get doughy clumps.
  2. 2Knead the clumps into a big dough ball and divide it up into eight equal balls.
  3. 3To a hot pan with some cooking spray, add your lean ground beef.
  4. 4Let the beef get a crispy sear.
  5. 5Add diced onion, garlic powder, smoked paprika, cayenne, salt, and pepper and mix well.
  6. 6Add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
  7. 7Mix that all up until nice and creamy.
  8. 8Roll out one dough ball.
  9. 9Add 1/8 of your cheeseburger beef mixture and 25g of low-fat cheese.
  10. 10Fold in the sides, pinch to seal, flip it over, and press down gently.
  11. 11Repeat for the remaining seven hot pockets.
  12. 12Place them in a pan with some cooking spray, cover with a lid.
  13. 13Cook for 3 to 4 minutes on each side until golden and crispy.
  14. 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.