Bacon Cheeseburger Hot Pockets

Ingredients

• 500 g Self-rising flour (For the dough)
• 520 g Greek yogurt, 0% fat (For the dough)
• 1 tbsp Garlic salt (For the dough)
• 1 tbsp Italian seasoning (For the dough)
• 30 oz Lean ground beef, 96/4 (For the meat filling)
• 0.5 tbsp Garlic salt (For the meat filling)
• 0.5 tbsp Smoked paprika (For the meat filling)
• 0.5 tbsp Onion powder (For the meat filling)
• 1 cup White onion (Diced)
• 2 tbsp Pickles (Minced)
• 1 tbsp Ketchup
• 1 tbsp Yellow mustard
• 2 tbsp Light mayonnaise
• 1 cup Fat-free cheddar cheese
• 5 strips Center-cut bacon (Cooked and chopped or crumbled)
• 2.5 cups Fat-free mozzarella cheese

Steps

1. 1

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

2. 2

   Make the dough by combining the self-rising flour, Greek yogurt, garlic salt, and Italian seasoning in a large bowl. Mix until a shaggy dough forms, then knead briefly until smooth and cohesive. Avoid over-kneading, which can make the dough tough.

3. 3

   Cook the lean ground beef in a large skillet over medium-high heat, breaking it into small pieces, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

4. 4

   Add the meat-filling garlic salt, smoked paprika, onion powder, and diced onion to the cooked beef. Stir and cook until the onion softens and the seasonings are fragrant, about 3–4 minutes.

5. 5

   Add the minced pickles, ketchup, yellow mustard, and light mayonnaise. Stir until the beef mixture is evenly coated, then remove the skillet from the heat.

6. 6

   Stir in the fat-free cheddar, cooked center-cut bacon, and fat-free mozzarella. Let the filling cool until warm rather than hot so it is easier to enclose in the dough.

7. 7

   Divide the dough into 10 equal portions. On a lightly floured surface, roll each portion into a thin oval or rectangle large enough to hold one-tenth of the filling.

8. 8

   Place one-tenth of the cheeseburger filling in the center of each piece of dough. Fold the dough over the filling and pinch the edges firmly closed, sealing completely. Place the pockets seam-side down on the prepared baking sheet.

9. 9

   Bake the hot pockets for approximately 20–25 minutes, until the dough is cooked through and lightly golden. Allow them to cool for several minutes before serving.

10. 10

    To freeze, wrap each cooled hot pocket in aluminum foil or place it in an airtight freezer bag. Freeze for up to 1 month.

11. 11

    To reheat from frozen, wrap one hot pocket in a wet paper towel and place it on a microwave-safe plate. Microwave for 3–4 minutes, checking that the center is hot.

12. 12

    For a crisp exterior, toast the reheated hot pocket in a pan or air fryer for a few minutes before serving.

Notes

The source provides freezing and reheating instructions but does not specify the original shaping or baking method, so those preparation and baking details are practical estimates. The stated macros are approximately 400 calories, 45 g protein, 42 g carbohydrates, and 5 g fat per hot pocket; actual nutrition may vary by flour, cheese, yogurt, beef, and bacon brands.

Nutrition per serving

• main
• American
• meal prep
• make-ahead
• freezer-friendly
• baked
• high-protein
• cheeseburger