High Protein Cheeseburger Hot Pockets
Serves 8
Directions
- 1To a bowl, add 400g of all-purpose flour.
- 2To a bowl, add 400g of all-purpose flour.
- 3To a bowl, add 400g of all-purpose flour.
- 4Add 410g of 0% Greek yogurt to the bowl with the flour.
- 5Add 410g of 0% Greek yogurt to the bowl with the flour.
- 6Add 410g of 0% Greek yogurt to the bowl with the flour.
- 7Mix the flour and Greek yogurt until you get doughy clumps.
- 8Mix the flour and Greek yogurt until you get doughy clumps.
- 9Mix the flour and Greek yogurt until you get doughy clumps.
- 10Knead the clumps into a big dough ball.
- 11Knead the clumps into a big dough ball.
- 12Knead the clumps into a big dough ball.
- 13Divide the dough ball into 8 equal balls.
- 14Divide the dough ball into 8 equal balls.
- 15Divide the dough ball into 8 equal balls.
- 16Spray a hot pan with cooking spray.
- 17Spray a hot pan with cooking spray.
- 18Spray a hot pan with cooking spray.
- 19Add 400g of lean ground beef to the pan.
- 20Add 400g of lean ground beef to the pan.
- 21Add 400g of lean ground beef to the pan.
- 22Let the ground beef get a crispy sear.
- 23Let the ground beef get a crispy sear.
- 24Let the ground beef get a crispy sear.
- 25Add 1 medium diced onion to the pan with the beef.
- 26Add 1 medium diced onion to the pan with the beef.
- 27Add 1 medium diced onion to the pan with the beef.
- 28Add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste to the pan.
- 29Add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste to the pan.
- 30Add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste to the pan.
- 31Mix the ingredients well in the pan.
- 32Mix the ingredients well in the pan.
- 33Mix the ingredients well in the pan.
- 34Add 100ml of beef stock to the mixture.
- 35Add 100ml of beef stock to the mixture.
- 36Add 100ml of beef stock to the mixture.
- 37Add 80g of light cream cheese to the pan.
- 38Add 80g of light cream cheese to the pan.
- 39Add 80g of light cream cheese to the pan.
- 40Add 1 teaspoon of ketchup and 1 teaspoon of mustard to the pan.
- 41Add 1 teaspoon of ketchup and 1 teaspoon of mustard to the pan.
- 42Add 1 teaspoon of ketchup and 1 teaspoon of mustard to the pan.
- 43Add 60g of diced pickles to the pan.
- 44Add 60g of diced pickles to the pan.
- 45Add 60g of diced pickles to the pan.
- 46Mix all the ingredients until the mixture is nice and creamy.
- 47Mix all the ingredients until the mixture is nice and creamy.
- 48Mix all the ingredients until the mixture is nice and creamy.
- 49Roll out one of the dough balls into a flat circle.
- 50Roll out one of the dough balls into a flat circle.
- 51Roll out one of the dough balls into a flat circle.
- 52Add 1/8 of the cheeseburger beef mixture to the center of the rolled-out dough.
- 53Add 1/8 of the cheeseburger beef mixture to the center of the rolled-out dough.
- 54Add 1/8 of the cheeseburger beef mixture to the center of the rolled-out dough.
- 55Sprinkle 25g of low-fat cheese on top of the cheeseburger beef.
- 56Sprinkle 25g of low-fat cheese on top of the cheeseburger beef.
- 57Sprinkle 25g of low-fat cheese on top of the cheeseburger beef.
- 58Fold in the sides of the dough just like this to enclose the filling.
- 59Fold in the sides of the dough just like this to enclose the filling.
- 60Fold in the sides of the dough just like this to enclose the filling.
- 61Pinch the edges to seal the hot pocket.
- 62Pinch the edges to seal the hot pocket.
- 63Pinch the edges to seal the hot pocket.
- 64Flip the hot pocket over and press down gently to flatten it.
- 65Flip the hot pocket over and press down gently to flatten it.
- 66Flip the hot pocket over and press down gently to flatten it.
- 67Place the hot pockets into a pan with some cooking spray.
- 68Place the hot pockets into a pan with some cooking spray.
- 69Place the hot pockets into a pan with some cooking spray.
- 70Cover the pan with a lid.
- 71Cover the pan with a lid.
- 72Cover the pan with a lid.
- 73Cook for 3-4 minutes on each side until golden and crispy.
- 74Cook for 3-4 minutes on each side until golden and crispy.
- 75Cook for 3-4 minutes on each side until golden and crispy.
- 76Store the hot pockets wrapped in the freezer.
- 77Store the hot pockets wrapped in the freezer.
- 78Store the hot pockets wrapped in the freezer.
- 79Reheat the hot pockets when you're ready to eat.
- 80Reheat the hot pockets when you're ready to eat.
- 81Reheat the hot pockets when you're ready to eat.
Ingredients
- 400 g all-purpose flour
- 400 g all-purpose flour
- 400 g all-purpose flour
- 410 g 0% Greek yogurt
- 410 g 0% Greek yogurt
- 410 g 0% Greek yogurt
- 400 g lean ground beef
- 400 g lean ground beef
- 400 g lean ground beef
- 1 medium diced onion
- 1 medium diced onion
- 1 medium diced onion
- 1 tsp smoked paprika
- 1 tsp smoked paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- taste salt
- taste salt
- taste salt
- taste pepper
- taste pepper
- taste pepper
- 100 ml beef stock
- 100 ml beef stock
- 100 ml beef stock
- 80 g light cream cheese
- 80 g light cream cheese
- 80 g light cream cheese
- 1 tsp ketchup
- 1 tsp ketchup
- 1 tsp ketchup
- 1 tsp mustard
- 1 tsp mustard
- 1 tsp mustard
- 60 g diced pickles
- 60 g diced pickles
- 60 g diced pickles
- 25 g low fat cheese
- 25 g low fat cheese
- 25 g low fat cheese
Equipment
bowlpancooking spraykniferolling pinlid
Tips
- You can store these hot pockets in the freezer and reheat them whenever you need them.
- Reheat the hot pockets wrapped in the freezer.
- Make sure to get a crispy sear on the ground beef.
- Cook the hot pockets until golden and crispy on each side.
- Press down gently on the hot pockets after sealing to flatten them slightly for even cooking.