Name: Big Mac Stuffed Pockets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: 400 g ground beef; 0.5 pcs red onion; 1 tbsp paprika; 1 tbsp onion powder; 1 tsp chili powder; 0 salt; 0 pepper; 0 iceberg lettuce; 0.5 pcs onion; 0 pickle; 1 slices cheddar cheese; 250 g wheat flour; 250 g greek yogurt; 0 garlic powder; 100 g mayonnaise; 2 tbsp ketchup; 1 tbsp mustard

UntrainedChef

Tips from the kitchen

The Greek yogurt dough gets sticky if you rush it. Knead until it pulls away clean from your hands, and let it sit a few minutes before rolling so it relaxes and doesn't snap back.
Roll each portion thin but not see-through. Too thick and the middle stays doughy while the outside browns, too thin and the filling pushes through when you fold it.
Drain the beef after browning if it pooled a lot of fat, otherwise the dressing slides around and the pockets get greasy inside.
Don't overload each pocket. A tight seal matters more than a generous filling here, so leave a clean border around the edge to press shut.
Cook with the lid on so the dough cooks through without burning. You want golden brown on each side, and the cheddar should be melting when you peek in.

Ways to vary it

Swap the cheddar for a slice of American-style cheese if you want it to melt softer and gooier.
Add a few chopped jalapenos to the beef along with the chili powder for some heat.
Use ground turkey instead of beef for a lighter version. Keep the same spice mix so it still tastes like the dressing belongs with it.

Storage & leftovers

These keep in the fridge for up to 3 days in a sealed container. They freeze fine once cooked and cooled, wrapped individually. Reheat in a dry pan over medium with a lid so the dough crisps back up instead of going soggy in the microwave.