Many people are extremely busy during the week and struggle to find time to make healthy meals for themselves or their family. I’m not usually one to meal prep each week (I prefer to make everything fresh for every meal) but I knew that if I could make a low carb faux Hot Pocket, I would want to have a batch of them around for lunch or dinner throughout the week. These handheld pockets are stuffed with delicious meat and cheese, and, once again, makes the most out of my favorite dough recipe. The versatility of this dough is practically limitless, and I love the idea of turning it into a portable meal when there is not time to make something more elaborate.
First I put the cream cheese, mozzarella, and cheddar jack into a large mixing bowl and melted them together in the microwave for 2 minutes. To that I added the almond flour, coconut flour, baking powder, egg, salt, and pepper and stirred it together with a spatula until it formed a ball of dough. I covered the bowl and put it in the fridge for 15 minutes to cool.
Next I put down a piece of parchment paper on a large baking sheet and sprayed it with nonstick spray. Using a spatula, I began smoothing the ball of dough out into a long rectangle. This process usually takes 5-10 minutes to get it flat and even. Alternatively, you could try adding a second layer of parchment paper and rolling the dough out with a rolling pin, but I have not had as much success with that method. I cut the dough into six rectangles, and then layered the provolone and roast beef onto the center of each piece.
I folded one short end over to the other and crimped the edges with a fork to hold everything together. These baked for 20 minutes until golden brown on top. The cheese is gooey around the warmed roast beef and tastes great. You could also easily use ham, turkey, or salami with cheese, or even toss in some roasted peppers or fresh spinach – the possibilities are endless. I am eager to try some breakfast pockets, too, with eggs and bacon; look out for that as a future recipe if it’s a success! I think, in a pinch, you could even freeze these after baking, although that theory has yet to be tested as they do not last very long in my kitchen.