Chicken Bacon Ranch Hot Pockets
Directions
- 1Into a bowl or a stand mixer, add the fit flour, plain Greek yogurt, Italian seasoning, and salt.
- 2Knead until a dough ball forms.
- 3Cut the dough ball into eight equal slices.
- 4Roll out each slice and set aside for later.
- 5Into a pan, add the bacon cut into smaller pieces.
- 6Cook the bacon until crispy, then set aside on paper towels to drain the grease.
- 7Into the same pan with bacon grease, add the chicken and cook fully.
- 8Add the cooked chicken to a mixing bowl and shred with a hand mixer or forks.
- 9Add the crispy bacon and ranch to the shredded chicken and stir well.
- 10Take one of the dough balls, add a pinch of cheese, and then a scoop of the chicken bacon ranch mixture.
- 11Fold the dough over itself and cook for 3 minutes on each side until crispy.
Ingredients
- 400 g Fit Flour
- 410 g plain Greek yogurt
- Italian seasoning
- Salt
- 6 strips Applewood smoked uncured bacon
- 14 oz chicken
- 0.25 cup ranch
- 6 tbsp Cheese
Equipment
stand mixerknifepanpaper towelstongsmixing bowlhand mixerspatula
Tips
- Meal prep 8 Hot Pockets in under 45 minutes and store them in the freezer until ready to eat.
- Cut the bacon with scissors for easier cooking.
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