Ingredients

Method

1. 1

   In a large bowl, combine the all-purpose flour and 0% Greek yogurt. Mix with a fork until doughy clumps form.

2. 2

   Turn the mixture out onto a clean surface or use your hands in the bowl to knead the clumps together into a large, smooth dough ball. Using a knife, divide the dough into 8 equal pieces and roll each piece into a ball.

3. 3

   Lightly coat a large pan with cooking spray and place it over medium-high heat. Add the lean ground beef and cook until browned, breaking it up with a spatula.

4. 4

   Add the diced onion to the pan with the beef. Season with smoked paprika, garlic powder, salt, and pepper. Stir well and cook until the onions have softened.

5. 5

   Pour in the beef stock and stir. Add the light cream cheese, ketchup, mustard, and diced pickles. Mix everything together until a thick, creamy filling forms. Remove from heat.

6. 6

   Take one dough ball and roll it out into a flat circle. Spoon 1/8th of the cheeseburger filling into the center. Top the filling with 25g of grated low-fat cheese.

7. 7

   Carefully fold the edges of the dough up and over the filling, pinching them together at the top to seal completely. Flip the pocket over so the seam is on the bottom and gently press it down to flatten slightly. Repeat for the remaining 7 pockets.

8. 8

   Place the assembled pockets in a large, non-stick pan lightly coated with cooking spray over medium heat. Cover with a lid and cook for 3-4 minutes on each side, or until golden brown and crispy.

9. 9

   Serve immediately with your favorite dipping sauce. To store, allow the pockets to cool completely, wrap each one individually in aluminum foil, and place them in the freezer.

10. 10

    Unwrap a pocket from the foil. Wrap it in a damp paper towel and microwave for 3-4 minutes. For a crispy exterior, unwrap and toast it in a pan or air fryer for a few minutes.