Directions
- 1Add some ground beef to a pan and don't touch it until it forms a golden brown crust.
- 2Season the meat with garlic salt, smoked paprika, and onion powder.
- 3Add in some diced white onions.
- 4When the meat is almost done cooking, add in some minced pickle, ketchup, mustard, light mayo, and some cheddar cheese.
- 5To make the high protein dough, weigh out self-rising flour, Greek yogurt (0% fat), garlic salt, and Italian seasoning into a bowl.
- 6Mix with your hands until you have a dough-like consistency.
- 7Knead the dough for a few minutes until it looks smooth.
- 8Cut the dough into 10 equal pieces and shape them into balls.
- 9Roll out the dough balls until they are very thin.
- 10Assemble the hot pockets by adding the meat filling, bacon, and mozzarella cheese on the dough.
- 11Pinch the corners together to seal the hot pocket.
- 12Cook the hot pockets in a pan on low heat until golden brown.
- 13Wrap them up, throw them in the freezer, and then enjoy.
Ingredients
- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 1 Tbsp Italian Seasoning
- 30 oz Lean Ground Beef (96/4)
- 0.5 Tbsp Garlic Salt
- 0.5 Tbsp Smoked Paprika
- 0.5 Tbsp Onion Powder
- 1 Cup Diced White Onions
- 2 Tbsps Minced Pickles
- 1 Tbsp Ketchup
- 1 Tbsp Yellow Mustard
- 2 Tbsps Light Mayo
- 1 Cup Fat Free Cheddar Cheese
- 5 Center Cut Bacon Strips (Cooked)
- 2.5 Cups Fat Free Mozzarella
Equipment
panfood scalebowlkniferolling pinaluminum foil
Tips
- You can just throw them in the freezer and reheat them in less than 5 minutes.
- To freeze, wrap the hot pockets in aluminum foil or put them in an airtight freezer bag and place them in the freezer for up to 1 month.
- To reheat, take out a frozen hot pocket and wrap it in a wet paper towel, microwave it on a plate for 3-4 minutes, then toast in a pan or air fry for a few minutes if you like it crispy.
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