Meal Prep Cheeseburger Hot Pockets

Ingrédients

400g all purpose flour

420g 0% greek yogurt

6oz 93% beef

1 tsp coarse salt (1/2 tsp fine salt)

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp pepper

1/2 tsp oregano

1/4 tsp cumin

1/4 tsp chili powder

Splash of Worcestershire sauce

2 tablesooons diced tomatoes

30g light mayo

40g 2% cheddar

40g fat free cheddar

20g diced pickled jalapeños

Hot sauce

Notes:

You may need to adjust the ratio of Greek yogurt to flour depending on the brand of yogurt you use (some have higher water content than others). I use FAGE 0% for reference. It shouldn’t be an overly sticky dough when kneading, if it is, add more flour

Instructions

Add flour to your board to prevent any sticking when flattening out each hot pocket

Press dough as thin as possible (like you’re making a mini thin crust pizza) - make sure to really thin out the edges so it’s easier to pinch/seal the buns. It doesn’t have to be 100% perfect since it’ll seal up when cooking

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