High Protein Cheeseburger Hot Pockets
Serves 8
Directions
- 1Add all purpose flour and 0% greek yogurt to a bowl, then mix until you get doughy clumps.
- 2Knead the clumps into a big dough ball and divide it up into 8 equal balls.
- 3To a hot pan with some cooking spray, add your lean ground beef and let it get a crispy sear, then add diced onion, the seasonings listed on screen, and mix well.
- 4Add beef stock, light cream cheese, ketchup, mustard, and diced pickles.
- 5Mix that all up till nice and creamy, then roll out your dough ball.
- 6Add 1/8 of your cheeseburger beef, low fat cheese, then fold in the sides, pinch to seal, flip it over, and press down gently.
- 7Repeat for eight more.
- 8Then place 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.
- 9Then just store them wrapped in the freezer and reheat when you're ready to eat.
Ingredients
- 400 g all-purpose flour
- 410 g 0% greek yogurt
- 400 g lean ground beef
- 1 medium diced onion
- 1 tsp smoked paprika
- 1 tsp garlic powder
- taste salt & pepper
- 100 ml beef stock
- 80 g light cream cheese
- 45 g ketchup
- tsp mustard
- 60 g diced pickles
- 0.125 cheeseburger beef
- 25 g low fat cheese
- cooking spray
Equipment
bowlpanwooden spoonrolling pin
Tips
- Each hot pocket contains 31g of protein and only 348 calories.
- Wrap in foil and store 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, enjoy!
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