Crappy's Beef and Cheddar Pocket
Crappy's Beef and Cheddar Pocket
Crappy's Gym
5 pockets
20 minutes
581
These Beef and Cheddar Pockets are perfect for meal prep!
Ingredients
Dough:
- ⅔ cup Kirkland Signature, Almond Flour, Blanched (70.0 g)
- 1 ¼ cups Kirkland Signature, All Purpose Flour, Organic, Unbleached (150.0 g)
- 2tsp Baking Powder (9.2 g )
- ½ tsp Kosher Salt (2.5 g)
- ½ tsp Garlic, Powder (1.6 g)
- 1 ¼ cups Kirkland Signature, Organic Greek Yogurt, Nonfat, Plain (282.5 g)
Cheddar Cheese Sauce:
- 1 cup Cottage Cheese, Lowfat, 2% Fat (240.0 g)
- ½ cup Cheese, Cheddar (60.0 g)
- 1 tsp Kosher Salt (5.0 g)
- 1 tsp Black Pepper, Ground (2.3 g)
- 1 tsp Onion Powder (2.3 g)
- 1 tsp Garlic, Powder (3.2 g)
Beef, onion, mushrooms:
- 4/3 lbs Beef, Grass-Fed, Ground 603.8 g
- Onion 1 large 128.0 g
- Shitake Mushrooms 50.0 g
- Baby Bella Sliced Mushrooms 75.0 g
Directions
Dough:
- Combine dry ingredients in large mixing bowl
- Add yogurt and mix until dough starts to form
- On floured surface knead with hands until dough ball forms
- Separate into 5 equal portions and set aside
Cheddar Cheese Sauce:
- Combine all ingredients in a food processor until smooth, set aside.
Meat and veggie filling:
- Brown and drain ground beef, set aside
- Sauté veggies until slightly cooked, then add ground beef and cheese sauce to pan.
- On medium heat stir until well combined, turn off stove and set aside to cool.
Forming the pockets:
- On a floured surface, roll out one portion of dough into approximately a ten inch square
- Add one fifth, almost a cup, of the filling onto the dough and fold into a pocket. Use a knife to poke 3 small slits into the top. Repeat for remaining pockets.
- Pockets can be cooked immediately on a lightly greased or parchment papered pan for 20 minutes at 400 degrees, or until desired brownness. Filling will be bubbling slightly from cut slits on top.
- Pockets can also be frozen for later. If cooking from frozen, cook at 400 degrees for approximately 25 minutes, or until internal temp reaches 165 degrees.