High Protein Cheeseburger Hot Pockets
Serves 8
Directions
- 1Add all-purpose flour to a bowl.
- 2Add 0% Greek yogurt to the bowl with flour.
- 3Mix until you get doughy clumps.
- 4Knead the clumps into a big dough ball.
- 5Divide the dough into 8 equal balls.
- 6Spray a hot pan with cooking spray.
- 7Add lean ground beef to the pan.
- 8Let the beef get a crispy sear.
- 9Add diced onion to the pan.
- 10Add smoked paprika, garlic powder, salt, and pepper to the pan.
- 11Mix well.
- 12Add beef stock to the pan.
- 13Add light cream cheese, ketchup, mustard, and diced pickles to the pan.
- 14Mix until nice and creamy.
- 15Roll out a dough ball.
- 16Add 1/8 of the cheeseburger beef mixture to the center of the rolled-out dough.
- 17Add low-fat grated cheese on top of the beef mixture.
- 18Fold in the sides of the dough to enclose the filling.
- 19Pinch to seal the dough.
- 20Flip the dough ball over.
- 21Press down gently to flatten it.
- 22Repeat for the remaining dough balls and filling.
- 23Place the hot pockets in a pan with cooking spray on medium heat.
- 24Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
- 25Wrap the cooked hot pockets in foil to store in the freezer.
Ingredients
- 400 g all-purpose flour
- 410 g 0% Greek yogurt
- 400 g lean ground beef
- 1 medium medium diced white onion
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 100 ml beef stock
- 80 g light cream cheese
- 45 g ketchup
- 1 tsp mustard
- 60 g diced pickles
- 25 g low-fat grated cheese
- 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!
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