High Protein Cheeseburger Hot Pockets
Directions
- 1In a bowl, mix together 400g all-purpose flour and 420g 0% Greek yogurt until a smooth ball forms.
- 2In a pan, cook 6oz of 93% lean ground beef for about 30 seconds until nicely charred.
- 3Break up the beef and add 1 tsp coarse salt, 1/2 tsp fine salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp pepper, 1/2 tsp oregano, 1/4 tsp cumin, 1/4 tsp chili powder, a splash of Worcestershire sauce, and 2 tablespoons of diced tomatoes.
- 4Move the cooked beef mixture to a bowl.
- 5Add 30g light mayo, 40g 2% cheddar, 40g fat-free cheddar, 20g diced pickled jalapeños, and hot sauce to the bowl.
- 6Mix until well combined.
- 7Flatten out the dough and divide it into eight equal-sized portions.
- 8Roll each portion into a ball, then press it out as thinly as possible, especially around the edges.
- 9Add a spoonful of the filling to the center of each flattened dough circle.
- 10Bring each of the corners together, pinching them as you go, to create a sealed bun.
- 11Add the hot pockets to a non-stick skillet and cook for 5-6 minutes on each side until golden brown and cooked through.
- 12Store the cooked hot pockets in the freezer and microwave for 2-3 minutes to reheat.
Ingredients
- 400 g all purpose flour
- 420 g 0% greek yogurt
- 6 oz 93% beef
- 1 tsp coarse salt
- 0.5 tsp fine salt
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp pepper
- 0.5 tsp oregano
- 0.25 tsp cumin
- 0.25 tsp chili powder
- 1 splash Worcestershire sauce
- 2 tablespoons diced tomatoes
- 30 g light mayo
- 40 g 2% cheddar
- 40 g fat free cheddar
- 20 g diced pickled jalapeños
- 1 to taste hot sauce
Equipment
bowlpanspatulaknife
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