Chicken Bacon Ranch Pockets

Ingredients

• 3 cup Self-rising flour (For the yogurt dough)
• 2 cup Non-fat Greek yogurt (Plain; used to make the dough)
• 2 lb Chicken breast (Grilled and diced)
• 10 slice Center cut bacon (Cooked until crispy and chopped)
• 2 cup Fat-free cheddar cheese (Shredded; or low-fat mozzarella)
• 0.5 cup Light ranch dressing (For the sauce base)
• 1 tsp Garlic powder (To season the sauce)
• 1 tsp Dried parsley (To season the sauce)
• 1 Egg wash (1 egg beaten with a splash of water for brushing)

Steps

1. 1

   In a large mixing bowl, combine the self-rising flour and non-fat Greek yogurt. Mix until a dough forms, then knead on a lightly floured surface for 2-3 minutes until smooth.

2. 2

   Divide the dough into 10 equal-sized balls.

3. 3

   In a separate bowl, prepare the filling by mixing the diced grilled chicken, chopped crispy bacon, shredded cheese, light ranch dressing, garlic powder, and dried parsley until well combined.

4. 4

   Roll each dough ball out into a flat circle or oval using a rolling pin.

5. 5

   Place a generous portion of the chicken bacon ranch filling into the center of each dough circle.

6. 6

   Fold the edges of the dough over the filling and pinch tightly to seal, forming a pocket or 'hot pocket' shape.

7. 7

   Preheat your oven to 400°F (200°C) or an air fryer to 375°F (190°C).

8. 8

   Place the pockets on a parchment-lined baking sheet and brush the tops with egg wash for a golden finish.

9. 9

   Bake for 15-20 minutes in the oven (or air fry for 10-12 minutes) until the crust is golden brown and crispy.

10. 10

    Let the pockets cool slightly before serving to allow the cheese to set.

Notes

These are freezer-friendly. To reheat from frozen, air fry at 350°F for 8-10 minutes or microwave for 2 minutes followed by a quick toast. Each pocket contains approximately 475 calories and 54g of protein.

Nutrition per serving

• main
• high-protein
• meal prep
• baked
• chicken
• bacon
• freezer-friendly