Make the dough

• In a bowl, combine the all-purpose flour and Greek yogurt.
• Mix until doughy clumps form, then knead into a large dough ball.
• Divide the dough into 8 equal balls.

Brown the beef

• Heat a pan with cooking spray over medium heat and add the lean ground beef.
• Let it get a crispy sear, then add the diced onion.
• Add the garlic powder, smoked paprika, cayenne, salt and pepper and mix well.

Make the cheeseburger filling

• Add the beef stock, light cream cheese, ketchup, mustard and diced pickles.
• Mix until creamy and well combined.

Fill and seal the pockets

• Roll out a dough ball, add a portion of the cheeseburger beef and some low-fat grated cheese.
• Fold in the sides, pinch to seal, flip over and press down gently.
• Repeat with the remaining dough and filling.

Cook the hot pockets

• Place the pockets in a pan with cooking spray and cover with a lid.
• Cook until golden and crispy, turning once.

Store and reheat

• Wrap the cooled pockets in foil and store in the freezer.
• To reheat, unwrap, wrap in a damp paper towel and microwave for 3-4 minutes.
• Unwrap carefully and air-fry or toast in a pan for a couple of minutes to crisp up.