High Protein Cheeseburger Hot Pockets
Serves 8
Directions
- 1Add all-purpose flour and Greek yogurt to a bowl.
- 2Mix until you get doughy clumps, then knead the clumps into a big dough ball.
- 3Divide the dough ball into 8 equal balls.
- 4Add lean ground beef to a hot pan with some cooking spray.
- 5Let it get a crispy sear, then add diced onion and the seasonings listed on screen.
- 6Mix well, then add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
- 7Mix that all up till nice and creamy.
- 8Roll out your dough ball.
- 9Add 1/8 cheeseburger beef and low-fat cheese.
- 10Fold in the sides, pinch to seal, flip it over, and press down gently.
- 11Repeat for eight more.
- 12Place them in a pan with some cooking spray, cover with a lid, and cook for 3-4 minutes on each side till golden and crispy.
- 13Store them wrapped in foil in the freezer.
Ingredients
- 400 g all purpose flour
- 410 g 0% greek yoghurt
- 400 g lean ground beef (5% fat or less)
- 1 medium diced white onion
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne (optional for added spice)
- 1 tsp salt
- 1 tsp pepper
- 100 ml beef stock
- 80 g light cream cheese
- 45 g ketchup
- 60 g diced pickles
- 25 g low fat grated cheese
- cooking spray
- tsp mustard
Equipment
bowlpanwooden spoonrolling pinlidfoil
Tips
- You can store the hot pockets wrapped in foil in the freezer for months.
- 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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