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.
- 2Knead the clumps into a big dough ball.
- 3Divide the dough ball into 8 equal balls.
- 4To a hot pan with some cooking spray, add lean ground beef and let it get a crispy sear.
- 5Add diced onion, smoked paprika, garlic powder, salt, and pepper and mix well.
- 6Add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
- 7Mix until creamy.
- 8Roll out a dough ball.
- 9Add 1/8 of the cheeseburger beef mixture and 25g of low-fat cheese.
- 10Fold in the sides, pinch to seal, flip it over, and press down gently.
- 11Repeat for all 8 hot pockets.
- 12Place 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.
- 13Store them wrapped in foil in the freezer.
Ingredients
- 400 g all purpose flour
- 410 g 0% Greek yogurt
- 400 g lean ground beef (5% fat or less)
- cooking spray
- 1 medium diced white onion
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 100 ml beef stock
- 80 g light cream cheese
- 45 g reduced sugar ketchup
- 1 tsp mustard
- 60 g diced pickles
- 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.
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