Chipotle Chicken Bacon Hot Pockets

To make the dough, combine Self Rising Flour, Greek Yogurt, Garlic Salt, and Italian Seasoning in a large bowl. Mix until a smooth dough forms.

Knead the dough for 5-7 minutes until it becomes elastic and smooth.

Divide the dough into 10 equal pieces and roll each piece into a ball.

Roll out each ball of dough into a thin circle, about 1/8 inch thick.

In a large bowl, combine Chicken Breast, Garlic Salt, Onion Powder, Canned Chipotle Peppers, and Honey. Mix well until all the ingredients are fully incorporated.

Add Fat Free Mozzarella, Center Cut Bacon Slices, and Fresh Chives to the bowl and mix until well combined.

To make the High Protein Chipotle Sauce, combine Cottage Cheese, Light Mayo, Canned Chipotle Peppers, Garlic Salt, Black Pepper, Honey, and Fat Free Milk in a blender or food processor. Blend until smooth.

Place a tablespoon of the High Protein Chipotle Sauce in the center of each dough circle.

Add a spoonful of the chicken and bacon mixture on top of the sauce.

Fold the dough over the filling to form a half-moon shape and press the edges together to seal the hot pocket.

Repeat with the remaining dough and filling.

Wrap the hot pockets in aluminum foil or put them in an airtight freezer bag.

Place them in the freezer and keep frozen for up to 1 month.

To cook, take out a frozen hot pocket and wrap it in a wet paper towel.

Microwave it on a plate for 3-4 minutes.

Toast in a pan or air fry for a few minutes if you like it crispy.