High Protein Cheeseburger Hot Pockets

Serves 8
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Directions

  1. 1Add all-purpose flour and Greek yogurt to a bowl.
  2. 2Mix until you get doughy clumps, then knead the clumps into a big dough ball.
  3. 3Divide the dough ball into 8 equal balls.
  4. 4Add lean ground beef to a hot pan with some cooking spray.
  5. 5Let it get a crispy sear, then add diced onion and the seasonings listed on screen.
  6. 6Mix well, then add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
  7. 7Mix that all up till nice and creamy.
  8. 8Roll out your dough ball.
  9. 9Add 1/8 cheeseburger beef and low-fat cheese.
  10. 10Fold in the sides, pinch to seal, flip it over, and press down gently.
  11. 11Repeat for eight more.
  12. 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.
  13. 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.