Bacon Cheeseburger Hot Pockets
Bacon Cheeseburger Hot Pockets
Ingredients
For the Meat Filling
- 2 pounds ground beef, 80/20 lean
- 1 tablespoon garlic salt
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 cup white onion, diced
- 1/4 cup minced pickle, (relish)
- 1/4 cup ketchup
- 2 tablespoons mustard
- 2 tablespoons light mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup crumbled bacon, cooked
- 1 cup shredded mozzarella cheese
For the High-Protein Dough
- 1 pound self-rising flour, (approximately 3 3/4 cups)
- 1 pound 0% fat Greek yogurt, 2 ounces (approximately 2 cups)
- 1 tablespoon garlic salt
- 1 tablespoon Italian seasoning
For Assembly
- 1 tablespoon all-purpose flour, for dusting, as needed
Instructions
- 1
Prepare the Meat Filling: Add ground beef to a large, hot pan over medium-high heat. Cook without disturbing for 5-7 minutes until a golden-brown crust forms on the bottom, then break it up with a spoon.
⏱️ 7 min
- 2
Season the browning meat with garlic salt, smoked paprika, and onion powder. Stir well to combine.
⏱️ 2 min
- 3
Add diced white onions to the pan and continue cooking for 5-7 minutes, stirring occasionally, until the beef is almost fully cooked and the onions are softened.
⏱️ 7 min
- 4
Stir in minced pickle (relish), ketchup, mustard, light mayonnaise, and shredded cheddar cheese. Mix thoroughly until all ingredients are well combined and the cheese has melted into the mixture. Remove from heat and set aside to cool slightly.
⏱️ 5 min
- 5
Prepare the High-Protein Dough: In a large bowl, combine the self-rising flour, 0% fat Greek yogurt, garlic salt, and Italian seasoning.
⏱️ 3 min
- 6
Mix the ingredients together by hand until a shaggy dough forms. Transfer the dough to a clean, lightly floured surface and knead it for 5-7 minutes until it becomes smooth and cohesive.
⏱️ 7 min
- 7
Divide the smooth dough into 10 equal pieces. Shape each piece into a small ball.
⏱️ 5 min
- 8
Assemble the Hot Pockets: Lightly flour a clean surface. Take one dough ball and roll it out very thinly into a flat, circular shape, about 6-7 inches in diameter.
⏱️ 10 min
- 9
Place a generous spoonful of the prepared meat filling onto the center of the rolled-out dough. Top the meat filling with a sprinkle of crumbled bacon and an additional layer of shredded mozzarella cheese.
⏱️ 10 min
- 10
Carefully fold the dough over the filling to create a half-moon shape. Pinch the edges of the dough firmly together to seal the hot pocket completely, ensuring no filling can escape. You can crimp the edges with a fork for extra security and a decorative touch. Repeat this process for all remaining dough balls and filling.
⏱️ 15 min
- 11
Cook the Hot Pockets: Heat a large non-stick pan over low to medium-low heat. Place 2-3 assembled hot pockets into the pan, ensuring they are not overcrowded. Cover with a lid and cook for 5-7 minutes per side, or until they are golden brown and heated through. Adjust heat as needed to prevent burning.
⏱️ 15 min
- 12
Once cooked, remove from the pan. Repeat with remaining hot pockets. Serve immediately or allow to cool completely for meal prep. For storage, wrap each hot pocket individually in aluminum foil and refrigerate for up to 3-4 days or freeze for longer storage.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon Cheeseburger Hot Pockets
Ingredients
For the Meat Filling
- 2 pounds ground beef, 80/20 lean
- 1 tablespoon garlic salt
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 cup white onion, diced
- 1/4 cup minced pickle, (relish)
- 1/4 cup ketchup
- 2 tablespoons mustard
- 2 tablespoons light mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup crumbled bacon, cooked
- 1 cup shredded mozzarella cheese
For the High-Protein Dough
- 1 pound self-rising flour, (approximately 3 3/4 cups)
- 1 pound 0% fat Greek yogurt, 2 ounces (approximately 2 cups)
- 1 tablespoon garlic salt
- 1 tablespoon Italian seasoning
For Assembly
- 1 tablespoon all-purpose flour, for dusting, as needed
Instructions
- 1
Prepare the Meat Filling: Add ground beef to a large, hot pan over medium-high heat. Cook without disturbing for 5-7 minutes until a golden-brown crust forms on the bottom, then break it up with a spoon.
⏱️ 7 min - 2
Season the browning meat with garlic salt, smoked paprika, and onion powder. Stir well to combine.
⏱️ 2 min - 3
Add diced white onions to the pan and continue cooking for 5-7 minutes, stirring occasionally, until the beef is almost fully cooked and the onions are softened.
⏱️ 7 min - 4
Stir in minced pickle (relish), ketchup, mustard, light mayonnaise, and shredded cheddar cheese. Mix thoroughly until all ingredients are well combined and the cheese has melted into the mixture. Remove from heat and set aside to cool slightly.
⏱️ 5 min - 5
Prepare the High-Protein Dough: In a large bowl, combine the self-rising flour, 0% fat Greek yogurt, garlic salt, and Italian seasoning.
⏱️ 3 min - 6
Mix the ingredients together by hand until a shaggy dough forms. Transfer the dough to a clean, lightly floured surface and knead it for 5-7 minutes until it becomes smooth and cohesive.
⏱️ 7 min - 7
Divide the smooth dough into 10 equal pieces. Shape each piece into a small ball.
⏱️ 5 min - 8
Assemble the Hot Pockets: Lightly flour a clean surface. Take one dough ball and roll it out very thinly into a flat, circular shape, about 6-7 inches in diameter.
⏱️ 10 min - 9
Place a generous spoonful of the prepared meat filling onto the center of the rolled-out dough. Top the meat filling with a sprinkle of crumbled bacon and an additional layer of shredded mozzarella cheese.
⏱️ 10 min - 10
Carefully fold the dough over the filling to create a half-moon shape. Pinch the edges of the dough firmly together to seal the hot pocket completely, ensuring no filling can escape. You can crimp the edges with a fork for extra security and a decorative touch. Repeat this process for all remaining dough balls and filling.
⏱️ 15 min - 11
Cook the Hot Pockets: Heat a large non-stick pan over low to medium-low heat. Place 2-3 assembled hot pockets into the pan, ensuring they are not overcrowded. Cover with a lid and cook for 5-7 minutes per side, or until they are golden brown and heated through. Adjust heat as needed to prevent burning.
⏱️ 15 min - 12
Once cooked, remove from the pan. Repeat with remaining hot pockets. Serve immediately or allow to cool completely for meal prep. For storage, wrap each hot pocket individually in aluminum foil and refrigerate for up to 3-4 days or freeze for longer storage.
⏱️ 10 min