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
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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)
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- 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)
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- 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
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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
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Combine all ingredients in a food processor until smooth, set aside.
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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.
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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.