Cheeseburger Hot Pockets
Sink your teeth into these protein-packed cheeseburger hot pockets, a mouthwatering snack that's ready to roll whenever you are! With a hearty filling of seasoned ground beef, gooey cheese, and a touch of zesty pickles, these delectable treats are perfect for a quick bite on the go. Plus, they're freezer-friendly, so you can always have a tasty meal waiting for you!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- diced onion
🥩Meat & Seafood(1)
- lean ground beef
🥛Dairy & Eggs(3)
- low-fat cheese
- light cream cheese
- 0% Greek yogurt
🫙Pantry Staples(1)
- allpurpose flour
🍯Sauces & Condiments(2)
- ketchup
- mustard
📦Other(2)
- beefto
- diced pickles
👨🍳 Instructions
- 1
To a bowl, add allpurpose flour, 0% Greek yogurt, and mix until you get these doughy clumps.
- 2
Knead the clumps into a big dough bowl and divide it up into eight equal balls.
- 3
To a hot pan with some cooking spray, add your lean ground beef and let it get a crispy sear.
- 4
Add diced onion, the seasonings listed on screen, and mix well.
- 5
Then add beefto, light cream cheese, ketchup, mustard, and diced pickles. Mix it all up till nice and creamy.
- 6
Roll out your dough ball and add 1/8 of your cheeseburger beef and low-fat cheese.
- 7
Fold in the sides just like this. Pinch to seal. Flip it over and press down gently.
- 8
Repeat for eight more.
- 9
Place them in a pan with some cooking spray, cover with a lid, and cook for 3 to 4 minutes on each side till golden and crispy.
- 10
Store them wrapped in the freezer and reheat when you're ready.
💡 Pro Tips
- ✓Roll the 2-ingredient dough (flour + Greek yogurt) to exactly 1/8-inch thickness because thinner tears during filling and thicker creates doughy centers that won't cook through in 12-15 minutes.technique1/8-inch thickness
- ✓Cool your beef filling to room temperature (68-72°F) before assembling because hot filling creates steam that breaks the dough seal and causes explosive bursting during baking.timing68-72°F
- ✓Use 0% Greek yogurt specifically because its 18-20% protein content creates stronger gluten development than regular yogurt's 3-6%, giving you stretchy, tear-resistant dough.ingredient18-20% protein
- ✓Brush the sealed edges with water and press with fork tines at 1/4-inch intervals because the moisture reactivates gluten for a hermetic seal that prevents filling leakage.technique1/4-inch intervals
- ✓Bake at 375°F for exactly 18-20 minutes because this temperature creates steam inside without burning the exterior, while longer cooking dehydrates the filling into a paste-like texture.timing375°F, 18-20 minutes
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