Bacon Cheeseburger Hot Pockets

Serves 10
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Directions

  1. 1Add ground beef to a pan and do not touch it until it forms a golden-brown crust.
  2. 2Add ground beef to a pan and do not touch it until it forms a golden-brown crust.
  3. 3Add ground beef to a pan and do not 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 diced white onions to the meat and mix.
  8. 8Add diced white onions to the meat and mix.
  9. 9Add diced white onions to the meat and mix.
  10. 10Once the meat is almost done cooking, add minced pickles, ketchup, mustard, light mayo, and cheddar cheese.
  11. 11Once the meat is almost done cooking, add minced pickles, ketchup, mustard, light mayo, and cheddar cheese.
  12. 12Once the meat is almost done cooking, add minced pickles, ketchup, mustard, light mayo, and cheddar cheese.
  13. 13To make the high-protein dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
  14. 14To make the high-protein dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
  15. 15To make the high-protein dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
  16. 16Mix the dough ingredients with your hands until it forms a crumbly consistency.
  17. 17Mix the dough ingredients with your hands until it forms a crumbly consistency.
  18. 18Mix the dough ingredients with your hands until it forms a crumbly 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.
  23. 23Cut the dough into 10 equal pieces.
  24. 24Cut the dough into 10 equal pieces.
  25. 25Shape each piece of dough into a ball.
  26. 26Shape each piece of dough into a ball.
  27. 27Shape each piece of dough into a ball.
  28. 28Roll out each dough ball until very thin.
  29. 29Roll out each dough ball until very thin.
  30. 30Roll out each dough ball until very thin.
  31. 31Assemble the hot pockets by placing meat filling, cooked bacon strips, and mozzarella cheese onto the rolled-out dough.
  32. 32Assemble the hot pockets by placing meat filling, cooked bacon strips, and mozzarella cheese onto the rolled-out dough.
  33. 33Assemble the hot pockets by placing meat filling, cooked bacon strips, and mozzarella cheese onto the rolled-out dough.
  34. 34Pinch the corners of the dough together to seal the hot pocket.
  35. 35Pinch the corners of the dough together to seal the hot pocket.
  36. 36Pinch the corners of the dough together to seal the hot pocket.
  37. 37Cook the hot pockets in a pan on low heat until golden brown.
  38. 38Cook the hot pockets in a pan on low heat until golden brown.
  39. 39Cook the hot pockets in a pan on low heat until golden brown.
  40. 40Wrap them in aluminum foil.
  41. 41Wrap them in aluminum foil.
  42. 42Wrap them in aluminum foil.

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)
  • 15 g Garlic Salt
  • 15 g Garlic Salt
  • 15 g Garlic Salt
  • 8 g Italian Seasoning
  • 8 g Italian Seasoning
  • 8 g Italian Seasoning
  • 850 g Lean Ground Beef (96/4)
  • 850 g Lean Ground Beef (96/4)
  • 850 g Lean Ground Beef (96/4)
  • 7 g Garlic Salt
  • 7 g Garlic Salt
  • 7 g Garlic Salt
  • 4 g Smoked Paprika
  • 4 g Smoked Paprika
  • 4 g Smoked Paprika
  • 4 g Onion Powder
  • 4 g Onion Powder
  • 4 g Onion Powder
  • 150 g Diced White Onions
  • 150 g Diced White Onions
  • 150 g Diced White Onions
  • 25 g Minced Pickles
  • 25 g Minced Pickles
  • 25 g Minced Pickles
  • 15 g Ketchup
  • 15 g Ketchup
  • 15 g Ketchup
  • 15 g Yellow Mustard
  • 15 g Yellow Mustard
  • 15 g Yellow Mustard
  • 30 g Light Mayo
  • 30 g Light Mayo
  • 30 g Light Mayo
  • 112 g Fat Free Cheddar Cheese
  • 112 g Fat Free Cheddar Cheese
  • 112 g Fat Free Cheddar Cheese
  • 75 g Center Cut Bacon Strips (Cooked)
  • 75 g Center Cut Bacon Strips (Cooked)
  • 75 g Center Cut Bacon Strips (Cooked)
  • 280 g Fat Free Mozzarella
  • 280 g Fat Free Mozzarella
  • 280 g Fat Free Mozzarella

Equipment

panwooden spoonbowlkniferolling pinaluminum foil

Tips

  • Do not touch the ground beef until it forms a golden brown crust.
  • For the dough, knead until smooth.
  • Pinch the corners of the dough together to seal the hot pockets.
  • Cook the hot pockets on low heat until golden brown.
  • To freeze, wrap hot pockets in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 1 month.
  • To reheat, wrap a frozen hot pocket in a wet paper towel, microwave for 3-4 minutes, and toast in a pan or air fry for a few minutes if you like it crispy.