Chicken Bacon Ranch Hot Pockets
Directions
- 1To make the high protein ranch sauce, combine 1 cup of cottage cheese, 2 tablespoons of ranch seasoning, 2 tablespoons of light mayo, 1/4 cup of fat free milk and blend until smooth.
- 2Add 24 oz of rotisserie chicken breast to a bowl and shred it up using forks.
- 3Add the ranch sauce, 1 cup of fat free mozzarella, 4 cooked and diced bacon strips and fresh chives to the bowl with the chicken and mix it all together until combined.
- 4To make the high protein dough, combine 2 cups of self rising flour, garlic salt and 1 cup of fat free greek yogurt, and mix it all together to form a dough ball.
- 5Divide the dough into 8 equal portions and shape them into even balls.
- 6Flour a table, place the dough on top of the flour and slowly roll it out.
- 7Add 1/8 of the chicken mixture to the rolled dough and top it with another 1/4 cup of fat free mozzarella. Carefully fold the edges over and pinch them together to seal the hot pocket.
- 8Spray a pan with light cooking oil, add the hot pocket, cover with a lid and cook for 4 minutes on each side.
- 9Wrap in aluminum foil and freeze for up to 3 weeks.
Ingredients
- 1 cup cottage cheese
- 2 tablespoons ranch seasoning
- 2 tablespoons light mayo
- 0.25 cup fat free milk
- 24 oz rotisserie chicken breast
- 3 cups fat free mozzarella
- 4 strips cooked and diced bacon strips
- 1 fresh chives
- 2 cups self rising flour
- 1 cup greek yogurt
- 1 garlic salt
Equipment
blenderforksbowlkniferolling pinfrying panaluminum foil
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