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.
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