High Protein Cheeseburger Hot Pockets

Serves 8
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Directions

  1. 1Add all-purpose flour to a bowl.
  2. 2Add all-purpose flour to a bowl.
  3. 3Add all-purpose flour to a bowl.
  4. 4Add 0% Greek yogurt to the bowl with flour.
  5. 5Add 0% Greek yogurt to the bowl with flour.
  6. 6Add 0% Greek yogurt to the bowl with flour.
  7. 7Mix until you get doughy clumps.
  8. 8Mix until you get doughy clumps.
  9. 9Mix until you get doughy clumps.
  10. 10Knead the clumps into a big dough ball.
  11. 11Knead the clumps into a big dough ball.
  12. 12Knead the clumps into a big dough ball.
  13. 13Divide the dough into 8 equal balls.
  14. 14Divide the dough into 8 equal balls.
  15. 15Divide the dough into 8 equal balls.
  16. 16Spray a hot pan with cooking spray.
  17. 17Spray a hot pan with cooking spray.
  18. 18Spray a hot pan with cooking spray.
  19. 19Add lean ground beef to the pan.
  20. 20Add lean ground beef to the pan.
  21. 21Add lean ground beef to the pan.
  22. 22Let the beef get a crispy sear.
  23. 23Let the beef get a crispy sear.
  24. 24Let the beef get a crispy sear.
  25. 25Add diced onion to the pan.
  26. 26Add diced onion to the pan.
  27. 27Add diced onion to the pan.
  28. 28Add smoked paprika, garlic powder, salt, and pepper to the pan.
  29. 29Add smoked paprika, garlic powder, salt, and pepper to the pan.
  30. 30Add smoked paprika, garlic powder, salt, and pepper to the pan.
  31. 31Mix well.
  32. 32Mix well.
  33. 33Mix well.
  34. 34Add beef stock to the pan.
  35. 35Add beef stock to the pan.
  36. 36Add beef stock to the pan.
  37. 37Add light cream cheese, ketchup, mustard, and diced pickles to the pan.
  38. 38Add light cream cheese, ketchup, mustard, and diced pickles to the pan.
  39. 39Add light cream cheese, ketchup, mustard, and diced pickles to the pan.
  40. 40Mix until nice and creamy.
  41. 41Mix until nice and creamy.
  42. 42Mix until nice and creamy.
  43. 43Roll out a dough ball.
  44. 44Roll out a dough ball.
  45. 45Roll out a dough ball.
  46. 46Add 1/8 of the cheeseburger beef mixture to the center of the rolled-out dough.
  47. 47Add 1/8 of the cheeseburger beef mixture to the center of the rolled-out dough.
  48. 48Add 1/8 of the cheeseburger beef mixture to the center of the rolled-out dough.
  49. 49Add low-fat grated cheese on top of the beef mixture.
  50. 50Add low-fat grated cheese on top of the beef mixture.
  51. 51Add low-fat grated cheese on top of the beef mixture.
  52. 52Fold in the sides of the dough to enclose the filling.
  53. 53Fold in the sides of the dough to enclose the filling.
  54. 54Fold in the sides of the dough to enclose the filling.
  55. 55Pinch to seal the dough.
  56. 56Pinch to seal the dough.
  57. 57Pinch to seal the dough.
  58. 58Flip the dough ball over.
  59. 59Flip the dough ball over.
  60. 60Flip the dough ball over.
  61. 61Press down gently to flatten it.
  62. 62Press down gently to flatten it.
  63. 63Press down gently to flatten it.
  64. 64Repeat for the remaining dough balls and filling.
  65. 65Repeat for the remaining dough balls and filling.
  66. 66Repeat for the remaining dough balls and filling.
  67. 67Place the hot pockets in a pan with cooking spray on medium heat.
  68. 68Place the hot pockets in a pan with cooking spray on medium heat.
  69. 69Place the hot pockets in a pan with cooking spray on medium heat.
  70. 70Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
  71. 71Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
  72. 72Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
  73. 73Wrap the cooked hot pockets in foil to store in the freezer.
  74. 74Wrap the cooked hot pockets in foil to store in the freezer.
  75. 75Wrap the cooked hot pockets in foil to store in the freezer.

Ingredients

  • 400 g all-purpose flour
  • 400 g all-purpose flour
  • 400 g all-purpose flour
  • 410 g 0% Greek yogurt
  • 410 g 0% Greek yogurt
  • 410 g 0% Greek yogurt
  • 400 g lean ground beef
  • 400 g lean ground beef
  • 400 g lean ground beef
  • 1 medium medium diced white onion
  • 1 medium medium diced white onion
  • 1 medium medium diced white onion
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 100 ml beef stock
  • 100 ml beef stock
  • 100 ml beef stock
  • 80 g light cream cheese
  • 80 g light cream cheese
  • 80 g light cream cheese
  • 45 g ketchup
  • 45 g ketchup
  • 45 g ketchup
  • 1 tsp mustard
  • 1 tsp mustard
  • 1 tsp mustard
  • 60 g diced pickles
  • 60 g diced pickles
  • 60 g diced pickles
  • 25 g low-fat grated cheese
  • 25 g low-fat grated cheese
  • 25 g low-fat grated cheese
  • cooking spray
  • cooking spray
  • cooking spray

Equipment

bowlknifepancooking sprayspoonrolling pinlidfoil

Tips

  • Store wrapped in foil in the freezer for months.
  • To reheat, unwrap from foil, wrap in a damp paper towel and microwave for 3-4 minutes, unwrap carefully from the paper towel and air-fry or toast in the pan for a couple minutes to get crispy, enjoy!