Bacon Cheeseburger Hot Pockets
Bacon Cheeseburger Hot Pockets
Ingredients
For the High-Protein Dough
- 4 cups self-rising flour
- 2 1/4 cups Greek yogurt, 0% fat
- 1 tablespoon garlic salt
- 1 tablespoon Italian seasoning
For the Meat Filling
- 30 ounces lean ground beef, 96/4 lean
- 1/2 tablespoon garlic salt
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon onion powder
- 1 cup white onion, diced
- 2 tablespoons pickles, minced
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 2 tablespoons light mayonnaise
- 1 cup cheddar cheese, shredded, fat free
- 5 center cut bacon strips, cooked and crumbled
- 2 1/2 cups mozzarella cheese, shredded, fat free
Instructions
- 1
Prepare the Meat Filling: In a large skillet over medium-high heat, add the lean ground beef. Cook without touching for 3-4 minutes to allow a golden-brown crust to form on one side, then break up the meat with a spatula. Continue cooking until fully browned, then drain any excess fat.
⏱️ 10 min
- 2
Season the beef: Stir in 1/2 tablespoon garlic salt, smoked paprika, and onion powder into the cooked ground beef. Add the diced white onions and cook for another 5-7 minutes, or until the onions are softened.
⏱️ 10 min
- 3
Finish the filling: Remove the skillet from heat. Stir in the minced pickles, ketchup, yellow mustard, and light mayonnaise. Add the 1 cup of shredded fat-free cheddar cheese and mix until it's melted and well combined. Reserve about 1/2 cup of the crumbled cooked bacon for later, then stir the remaining bacon bits into the meat mixture. Set the filling aside to cool slightly.
⏱️ 5 min - 4
Prepare the Dough: In a large mixing bowl, combine the self-rising flour, 2 1/4 cups Greek yogurt, 1 tablespoon garlic salt, and 1 tablespoon Italian seasoning. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
⏱️ 5 min - 5
Knead and portion the dough: Knead the dough by hand for 5-7 minutes until it becomes smooth and uniform. Divide the dough into 10 equal pieces and roll each piece into a ball.
⏱️ 10 min
- 6
Assemble the Hot Pockets: On a lightly floured surface, roll out one dough ball very thinly into an oval or rectangular shape, approximately 6-7 inches long. Place a generous spoonful of the cooled meat filling in the center of the rolled-out dough. Top the filling with a sprinkle of the 2 1/2 cups shredded fat-free mozzarella cheese and some of the reserved crumbled bacon bits.
⏱️ 20 min
- 7
Seal the hot pockets: Fold one side of the dough over the filling to meet the other side, forming a half-moon or rectangular pocket. Pinch the edges firmly together to seal, ensuring no filling can escape. Repeat with the remaining dough balls and filling.
⏱️ 5 min
- 8
Cook the Hot Pockets: Heat a large non-stick pan over low heat. Place 2-3 hot pockets in the pan, ensuring not to overcrowd. Cook for 5-7 minutes per side, or until the dough is golden brown and cooked through. The low heat is crucial to ensure the dough cooks evenly without burning. Repeat with remaining hot pockets.
⏱️ 50 min - 9
Storage and Reheating (Optional): Once cooled, wrap individual hot pockets tightly in aluminum foil or place them in an airtight freezer bag. Store in the freezer for up to 1 month. To reheat, remove from freezer, wrap in a wet paper towel, and microwave on a plate for 3-4 minutes. For a crispy exterior, toast in a pan or air fry for a few minutes after microwaving.
Kitchen Tools
Nutrition Facts (per serving)
Bacon Cheeseburger Hot Pockets
Ingredients
For the High-Protein Dough
- 4 cups self-rising flour
- 2 1/4 cups Greek yogurt, 0% fat
- 1 tablespoon garlic salt
- 1 tablespoon Italian seasoning
For the Meat Filling
- 30 ounces lean ground beef, 96/4 lean
- 1/2 tablespoon garlic salt
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon onion powder
- 1 cup white onion, diced
- 2 tablespoons pickles, minced
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 2 tablespoons light mayonnaise
- 1 cup cheddar cheese, shredded, fat free
- 5 center cut bacon strips, cooked and crumbled
- 2 1/2 cups mozzarella cheese, shredded, fat free
Instructions
- 1
Prepare the Meat Filling: In a large skillet over medium-high heat, add the lean ground beef. Cook without touching for 3-4 minutes to allow a golden-brown crust to form on one side, then break up the meat with a spatula. Continue cooking until fully browned, then drain any excess fat.
⏱️ 10 min - 2
Season the beef: Stir in 1/2 tablespoon garlic salt, smoked paprika, and onion powder into the cooked ground beef. Add the diced white onions and cook for another 5-7 minutes, or until the onions are softened.
⏱️ 10 min - 3
Finish the filling: Remove the skillet from heat. Stir in the minced pickles, ketchup, yellow mustard, and light mayonnaise. Add the 1 cup of shredded fat-free cheddar cheese and mix until it's melted and well combined. Reserve about 1/2 cup of the crumbled cooked bacon for later, then stir the remaining bacon bits into the meat mixture. Set the filling aside to cool slightly.
⏱️ 5 min - 4
Prepare the Dough: In a large mixing bowl, combine the self-rising flour, 2 1/4 cups Greek yogurt, 1 tablespoon garlic salt, and 1 tablespoon Italian seasoning. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
⏱️ 5 min - 5
Knead and portion the dough: Knead the dough by hand for 5-7 minutes until it becomes smooth and uniform. Divide the dough into 10 equal pieces and roll each piece into a ball.
⏱️ 10 min - 6
Assemble the Hot Pockets: On a lightly floured surface, roll out one dough ball very thinly into an oval or rectangular shape, approximately 6-7 inches long. Place a generous spoonful of the cooled meat filling in the center of the rolled-out dough. Top the filling with a sprinkle of the 2 1/2 cups shredded fat-free mozzarella cheese and some of the reserved crumbled bacon bits.
⏱️ 20 min - 7
Seal the hot pockets: Fold one side of the dough over the filling to meet the other side, forming a half-moon or rectangular pocket. Pinch the edges firmly together to seal, ensuring no filling can escape. Repeat with the remaining dough balls and filling.
⏱️ 5 min - 8
Cook the Hot Pockets: Heat a large non-stick pan over low heat. Place 2-3 hot pockets in the pan, ensuring not to overcrowd. Cook for 5-7 minutes per side, or until the dough is golden brown and cooked through. The low heat is crucial to ensure the dough cooks evenly without burning. Repeat with remaining hot pockets.
⏱️ 50 min - 9
Storage and Reheating (Optional): Once cooled, wrap individual hot pockets tightly in aluminum foil or place them in an airtight freezer bag. Store in the freezer for up to 1 month. To reheat, remove from freezer, wrap in a wet paper towel, and microwave on a plate for 3-4 minutes. For a crispy exterior, toast in a pan or air fry for a few minutes after microwaving.