Instructions

1. 1

   In a large bowl, combine the self-rising flour, 0% fat Greek yogurt, 1 tablespoon of garlic salt, and 1 tablespoon of Italian seasoning. Mix until a cohesive dough forms. Divide the dough into 10 equal portions.

   ⏱️ 10 min

   
2. 2

   In a large pan over medium-high heat, cook the lean ground beef with the diced white onions, taco seasoning packet, and minced garlic until the beef is browned and the onions are softened. Drain any excess fat. Stir in the red enchilada sauce and 1 cup of fat-free cheddar cheese until melted and combined. Set aside to cool slightly.

   ⏱️ 15 min

   
3. 3

   In a separate pan, scramble the 10 whole eggs. Season with 1 tablespoon of garlic salt and 1 tablespoon of black pepper. Cook until the eggs are set but still moist. Stir in 1 cup of fat-free cheddar cheese and the fresh chives until the cheese is melted. Set aside to cool slightly.

   ⏱️ 10 min

   
4. 4

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

   ⏱️ 5 min•🌡️ 375

   
5. 5

   Take one portion of dough and roll it out flat into an oval or rectangular shape. On one half of the rolled-out dough, place a portion of the prepared beef filling, a portion of the egg filling, some pieces of the cooked bacon, and some of the fat-free mozzarella cheese. Be careful not to overfill.

   ⏱️ 15 min

   
6. 6

   Fold the other half of the dough over the filling. Press down firmly around the edges to seal the hot pocket. You can use a fork to crimp the edges for a decorative and secure seal. Repeat this process for the remaining dough portions and fillings.

   ⏱️ 10 min

   
7. 7

   Place the assembled hot pockets on the prepared baking sheet. Bake for 15-20 minutes, or until the crust is golden brown and cooked through. Let cool slightly before serving or proceeding to freezing instructions.

   ⏱️ 20 min•🌡️ 375

   

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Nutrition Facts (per serving)