High Protein Cheeseburger Hot Pockets
Serves 8
Directions
- 1To a bowl, add all-purpose flour and 0% Greek yogurt and mix until you get doughy clumps.
- 2To a bowl, add all-purpose flour and 0% Greek yogurt and mix until you get doughy clumps.
- 3To a bowl, add all-purpose flour and 0% Greek yogurt and mix until you get doughy clumps.
- 4Knead the clumps into a big dough ball.
- 5Knead the clumps into a big dough ball.
- 6Knead the clumps into a big dough ball.
- 7Divide the dough ball into 8 equal balls.
- 8Divide the dough ball into 8 equal balls.
- 9Divide the dough ball into 8 equal balls.
- 10To a hot pan with some cooking spray, add lean ground beef and let it get a crispy sear.
- 11To a hot pan with some cooking spray, add lean ground beef and let it get a crispy sear.
- 12To a hot pan with some cooking spray, add lean ground beef and let it get a crispy sear.
- 13Add diced onion, smoked paprika, garlic powder, salt, and pepper and mix well.
- 14Add diced onion, smoked paprika, garlic powder, salt, and pepper and mix well.
- 15Add diced onion, smoked paprika, garlic powder, salt, and pepper and mix well.
- 16Add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
- 17Add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
- 18Add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
- 19Mix until creamy.
- 20Mix until creamy.
- 21Mix until creamy.
- 22Roll out a dough ball.
- 23Roll out a dough ball.
- 24Roll out a dough ball.
- 25Add 1/8 of the cheeseburger beef mixture and 25g of low-fat cheese.
- 26Add 1/8 of the cheeseburger beef mixture and 25g of low-fat cheese.
- 27Add 1/8 of the cheeseburger beef mixture and 25g of low-fat cheese.
- 28Fold in the sides, pinch to seal, flip it over, and press down gently.
- 29Fold in the sides, pinch to seal, flip it over, and press down gently.
- 30Fold in the sides, pinch to seal, flip it over, and press down gently.
- 31Repeat for all 8 hot pockets.
- 32Repeat for all 8 hot pockets.
- 33Repeat for all 8 hot pockets.
- 34Place them in a pan with some cooking spray, cover with a lid, and cook for 3-4 minutes on each side until golden and crispy.
- 35Place them in a pan with some cooking spray, cover with a lid, and cook for 3-4 minutes on each side until golden and crispy.
- 36Place them in a pan with some cooking spray, cover with a lid, and cook for 3-4 minutes on each side until golden and crispy.
- 37Store them wrapped in foil in the freezer.
- 38Store them wrapped in foil in the freezer.
- 39Store them wrapped in foil in the freezer.
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 (5% fat or less)
- 400 g lean ground beef (5% fat or less)
- 400 g lean ground beef (5% fat or less)
- cooking spray
- cooking spray
- cooking spray
- 1 medium diced white onion
- 1 medium diced white onion
- 1 medium diced white 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
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp pepper
- 1 tsp pepper
- 1 tsp 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
- 45 g reduced sugar ketchup
- 45 g reduced sugar ketchup
- 45 g reduced sugar 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 grated cheese
- 25 g low fat grated cheese
- 25 g low fat grated cheese
Equipment
bowlknifefrying panwooden spoonrolling pinlid
Tips
- You can store them in the freezer and reheat whenever you need them.
- To reheat, unwrap from the foil, wrap in a damp paper towel and microwave for 3-4 minutes, unwrap carefully from the paper towel and air-fry or toast in the pan for a couple minutes to get crispy.