Notes
- This dough is forgiving and high-protein thanks to Greek yogurt, but avoid over-kneading or it can tighten up.
- Let the filling cool slightly before assembling. Hot filling makes sealing harder.
- These are good for meal prep. They can be refrigerated or frozen; cook straight from frozen, adding 2–3 minutes.
- Roll the dough as thin as possible without tearing. Overly thick dough will overwhelm the filling and texture.
INGREDIENTS
Hot Pocket Dough
- All Purpose Flour (400g)
- Greek yogurt (0%) (410g)
- Salt
Cheeseburger Filling
- Lean Ground Beef, 5% fat or leaner (400g)
- White onion, diced (1 medium)
- Garlic powder (1 tsp)
- Smoked paprika (1 tsp)
- Cayenne pepper (½ tsp, optional)
- Salt (1 tsp)
- Black pepper (1 tsp)
- Beef stock or substitute (100ml)
- Light cream cheese (80g)
- Ketchup (45g)
- Diced pickles (60g)
- Low-fat grated cheese (200g)
To Cook
- Cooking spray or oil (as needed)
DIRECTIONS
- Make the Dough
In a bowl, combine All Purpose Flour, Greek yogurt, and salt until a dough forms. Knead lightly on a floured surface into a big smooth ball, then divide into 8 equal portions. - Cook the Filling
Heat a pan over medium heat and cook the ground beef and diced onion until browned. Add garlic powder, smoked paprika, cayenne pepper (if using), salt, and black pepper, stirring to combine. - Pour in beef stock and simmer for 2–3 minutes until slightly reduced. Stir in cream cheese, ketchup, and diced pickles until smooth and cohesive. Remove from heat and let cool slightly.
- Shape the Pockets
Roll each dough portion into a circle. Spoon filling into the center of each round and top with grated cheese. - Seal
Fold the dough over the filling and pinch edges firmly to seal. Lightly spray or brush the tops with cooking spray or oil. - Cook
Place 2-3 pockets at a time in a pan with cooking spray, cover with a lid, cook for 3-4 minutes each side.
- Credit: Panacea Palm
