High Protein Cheeseburger Hot Pockets

Serves 8
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Directions

  1. 1Add all-purpose flour and 0% Greek yogurt to a bowl.
  2. 2Add all-purpose flour and 0% Greek yogurt to a bowl.
  3. 3Add all-purpose flour and 0% Greek yogurt to a bowl.
  4. 4Mix until you get doughy clumps.
  5. 5Mix until you get doughy clumps.
  6. 6Mix until you get doughy clumps.
  7. 7Knead the clumps into a big dough ball.
  8. 8Knead the clumps into a big dough ball.
  9. 9Knead the clumps into a big dough ball.
  10. 10Divide the dough into 8 equal balls.
  11. 11Divide the dough into 8 equal balls.
  12. 12Divide the dough into 8 equal balls.
  13. 13Spray a hot pan with cooking spray.
  14. 14Spray a hot pan with cooking spray.
  15. 15Spray a hot pan with cooking spray.
  16. 16Add lean ground beef to the pan.
  17. 17Add lean ground beef to the pan.
  18. 18Add lean ground beef to the pan.
  19. 19Let the ground beef get a crispy sear.
  20. 20Let the ground beef get a crispy sear.
  21. 21Let the ground beef get a crispy sear.
  22. 22Add diced onion, smoked paprika, garlic powder, salt, and pepper to taste.
  23. 23Add diced onion, smoked paprika, garlic powder, salt, and pepper to taste.
  24. 24Add diced onion, smoked paprika, garlic powder, salt, and pepper to taste.
  25. 25Mix well.
  26. 26Mix well.
  27. 27Mix well.
  28. 28Add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
  29. 29Add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
  30. 30Add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
  31. 31Mix everything until it's nice and creamy.
  32. 32Mix everything until it's nice and creamy.
  33. 33Mix everything until it's nice and creamy.
  34. 34Roll out a dough ball.
  35. 35Roll out a dough ball.
  36. 36Roll out a dough ball.
  37. 37Add 1/8 of the cheeseburger beef mixture.
  38. 38Add 1/8 of the cheeseburger beef mixture.
  39. 39Add 1/8 of the cheeseburger beef mixture.
  40. 40Add low-fat cheese on top of the beef mixture.
  41. 41Add low-fat cheese on top of the beef mixture.
  42. 42Add low-fat cheese on top of the beef mixture.
  43. 43Fold in the sides of the dough to enclose the filling.
  44. 44Fold in the sides of the dough to enclose the filling.
  45. 45Fold in the sides of the dough to enclose the filling.
  46. 46Pinch to seal the dough.
  47. 47Pinch to seal the dough.
  48. 48Pinch to seal the dough.
  49. 49Flip the pocket over and press down gently.
  50. 50Flip the pocket over and press down gently.
  51. 51Flip the pocket over and press down gently.
  52. 52Repeat for all 8 pockets.
  53. 53Repeat for all 8 pockets.
  54. 54Repeat for all 8 pockets.
  55. 55Place the pockets in a pan with cooking spray.
  56. 56Place the pockets in a pan with cooking spray.
  57. 57Place the pockets in a pan with cooking spray.
  58. 58Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
  59. 59Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
  60. 60Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
  61. 61Store the cooked pockets wrapped in the freezer and reheat when ready to eat.
  62. 62Store the cooked pockets wrapped in the freezer and reheat when ready to eat.
  63. 63Store the cooked pockets wrapped in the freezer and reheat when ready to eat.

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
  • 400 g lean ground beef
  • 400 g lean ground beef
  • 1 medium diced onion
  • 1 medium diced onion
  • 1 medium diced 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
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • 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
  • 1 tsp ketchup
  • 1 tsp ketchup
  • 1 tsp 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 cheese
  • 25 g low fat cheese
  • 25 g low fat cheese

Equipment

bowlpancooking sprayspoonkniferolling pinlid

Tips

  • You can store these in the freezer and reheat whenever you need.