Bacon Cheeseburger Hot Pockets

5 mins
Serves 10
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Directions

  1. 1Add some ground beef to a pan and don't touch it until it forms a golden brown crust.
  2. 2Add some ground beef to a pan and don't touch it until it forms a golden brown crust.
  3. 3Add some ground beef to a pan and don't touch it until it forms a golden brown crust.
  4. 4Season the meat with garlic salt, smoked paprika, and onion powder.
  5. 5Season the meat with garlic salt, smoked paprika, and onion powder.
  6. 6Season the meat with garlic salt, smoked paprika, and onion powder.
  7. 7Add in some diced white onions.
  8. 8Add in some diced white onions.
  9. 9Add in some diced white onions.
  10. 10When the meat is almost done cooking, add in some minced pickle, ketchup, mustard, light mayo, and some cheddar cheese.
  11. 11When the meat is almost done cooking, add in some minced pickle, ketchup, mustard, light mayo, and some cheddar cheese.
  12. 12When the meat is almost done cooking, add in some minced pickle, ketchup, mustard, light mayo, and some cheddar cheese.
  13. 13To make the high protein dough, weigh out self-rising flour, Greek yogurt (0% fat), garlic salt, and Italian seasoning into a bowl.
  14. 14To make the high protein dough, weigh out self-rising flour, Greek yogurt (0% fat), garlic salt, and Italian seasoning into a bowl.
  15. 15To make the high protein dough, weigh out self-rising flour, Greek yogurt (0% fat), garlic salt, and Italian seasoning into a bowl.
  16. 16Mix with your hands until you have a dough-like consistency.
  17. 17Mix with your hands until you have a dough-like consistency.
  18. 18Mix with your hands until you have a dough-like consistency.
  19. 19Knead the dough for a few minutes until it looks smooth.
  20. 20Knead the dough for a few minutes until it looks smooth.
  21. 21Knead the dough for a few minutes until it looks smooth.
  22. 22Cut the dough into 10 equal pieces and shape them into balls.
  23. 23Cut the dough into 10 equal pieces and shape them into balls.
  24. 24Cut the dough into 10 equal pieces and shape them into balls.
  25. 25Roll out the dough balls until they are very thin.
  26. 26Roll out the dough balls until they are very thin.
  27. 27Roll out the dough balls until they are very thin.
  28. 28Assemble the hot pockets by adding the meat filling, bacon, and mozzarella cheese on the dough.
  29. 29Assemble the hot pockets by adding the meat filling, bacon, and mozzarella cheese on the dough.
  30. 30Assemble the hot pockets by adding the meat filling, bacon, and mozzarella cheese on the dough.
  31. 31Pinch the corners together to seal the hot pocket.
  32. 32Pinch the corners together to seal the hot pocket.
  33. 33Pinch the corners together to seal the hot pocket.
  34. 34Cook the hot pockets in a pan on low heat until golden brown.
  35. 35Cook the hot pockets in a pan on low heat until golden brown.
  36. 36Cook the hot pockets in a pan on low heat until golden brown.
  37. 37Wrap them up, throw them in the freezer, and then enjoy.
  38. 38Wrap them up, throw them in the freezer, and then enjoy.
  39. 39Wrap them up, throw them in the freezer, and then enjoy.

Ingredients

  • 500 g Self Rising Flour
  • 500 g Self Rising Flour
  • 500 g Self Rising Flour
  • 520 g Greek Yogurt (0% Fat)
  • 520 g Greek Yogurt (0% Fat)
  • 520 g Greek Yogurt (0% Fat)
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp Italian Seasoning
  • 30 oz Lean Ground Beef (96/4)
  • 30 oz Lean Ground Beef (96/4)
  • 30 oz Lean Ground Beef (96/4)
  • 0.5 Tbsp Garlic Salt
  • 0.5 Tbsp Garlic Salt
  • 0.5 Tbsp Garlic Salt
  • 0.5 Tbsp Smoked Paprika
  • 0.5 Tbsp Smoked Paprika
  • 0.5 Tbsp Smoked Paprika
  • 0.5 Tbsp Onion Powder
  • 0.5 Tbsp Onion Powder
  • 0.5 Tbsp Onion Powder
  • 1 Cup Diced White Onions
  • 1 Cup Diced White Onions
  • 1 Cup Diced White Onions
  • 2 Tbsps Minced Pickles
  • 2 Tbsps Minced Pickles
  • 2 Tbsps Minced Pickles
  • 1 Tbsp Ketchup
  • 1 Tbsp Ketchup
  • 1 Tbsp Ketchup
  • 1 Tbsp Yellow Mustard
  • 1 Tbsp Yellow Mustard
  • 1 Tbsp Yellow Mustard
  • 2 Tbsps Light Mayo
  • 2 Tbsps Light Mayo
  • 2 Tbsps Light Mayo
  • 1 Cup Fat Free Cheddar Cheese
  • 1 Cup Fat Free Cheddar Cheese
  • 1 Cup Fat Free Cheddar Cheese
  • 5 Center Cut Bacon Strips (Cooked)
  • 5 Center Cut Bacon Strips (Cooked)
  • 5 Center Cut Bacon Strips (Cooked)
  • 2.5 Cups Fat Free Mozzarella
  • 2.5 Cups Fat Free Mozzarella
  • 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.