Bacon Cheeseburger Hot Pockets

Name: Bacon Cheeseburger Hot Pockets
Yield: 10 servings
Cuisine: American
Ingredients: 500 g Self Rising Flour; 520 g Greek Yogurt (0% Fat); 15 g Garlic Salt; 8 g Italian Seasoning; 850 g Lean Ground Beef (96/4); 7 g Garlic Salt; 4 g Smoked Paprika; 4 g Onion Powder; 150 g Diced White Onions; 25 g Minced Pickles; 15 g Ketchup; 15 g Yellow Mustard; 30 g Light Mayo; 112 g Fat Free Cheddar Cheese; 75 g Center Cut Bacon Strips (Cooked); 280 g Fat Free Mozzarella

Serves 10

instagram.com

Bacon Cheeseburger Hot Pockets

instagram.com

Serves 10

Directions

1Add ground beef to a pan and do not touch it until it forms a golden-brown crust.
2Season the meat with garlic salt, smoked paprika, and onion powder.
3Add diced white onions to the meat and mix.
4Once the meat is almost done cooking, add minced pickles, ketchup, mustard, light mayo, and cheddar cheese.
5To make the high-protein dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
6Mix the dough ingredients with your hands until it forms a crumbly consistency.
7Knead the dough for a few minutes until it looks smooth.
8Cut the dough into 10 equal pieces.
9Shape each piece of dough into a ball.
10Roll out each dough ball until very thin.
11Assemble the hot pockets by placing meat filling, cooked bacon strips, and mozzarella cheese onto the rolled-out dough.
12Pinch the corners of the dough together to seal the hot pocket.
13Cook the hot pockets in a pan on low heat until golden brown.
14Wrap them in aluminum foil.

Ingredients

500 g Self Rising Flour
520 g Greek Yogurt (0% Fat)
15 g Garlic Salt
8 g Italian Seasoning
850 g Lean Ground Beef (96/4)
7 g Garlic Salt
4 g Smoked Paprika
4 g Onion Powder
150 g Diced White Onions
25 g Minced Pickles
15 g Ketchup
15 g Yellow Mustard
30 g Light Mayo
112 g Fat Free Cheddar Cheese
75 g Center Cut Bacon Strips (Cooked)
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.

Bacon Cheeseburger Hot Pockets

Serves 10

instagram.com

Bacon Cheeseburger Hot Pockets

instagram.com

Serves 10

Directions

1Add ground beef to a pan and do not touch it until it forms a golden-brown crust.
2Season the meat with garlic salt, smoked paprika, and onion powder.
3Add diced white onions to the meat and mix.
4Once the meat is almost done cooking, add minced pickles, ketchup, mustard, light mayo, and cheddar cheese.
5To make the high-protein dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
6Mix the dough ingredients with your hands until it forms a crumbly consistency.
7Knead the dough for a few minutes until it looks smooth.
8Cut the dough into 10 equal pieces.
9Shape each piece of dough into a ball.
10Roll out each dough ball until very thin.
11Assemble the hot pockets by placing meat filling, cooked bacon strips, and mozzarella cheese onto the rolled-out dough.
12Pinch the corners of the dough together to seal the hot pocket.
13Cook the hot pockets in a pan on low heat until golden brown.
14Wrap them in aluminum foil.

Ingredients

500 g Self Rising Flour
520 g Greek Yogurt (0% Fat)
15 g Garlic Salt
8 g Italian Seasoning
850 g Lean Ground Beef (96/4)
7 g Garlic Salt
4 g Smoked Paprika
4 g Onion Powder
150 g Diced White Onions
25 g Minced Pickles
15 g Ketchup
15 g Yellow Mustard
30 g Light Mayo
112 g Fat Free Cheddar Cheese
75 g Center Cut Bacon Strips (Cooked)
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.