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Mix 500g self-rising flour, 520g Greek yogurt, 1 Tbsp garlic salt, and 1 Tbsp Italian seasoning to form dough
Brown 30oz lean ground beef with 0.5 Tbsp garlic salt, 0.5 Tbsp smoked paprika, and 0.5 Tbsp onion powder
Add 1 cup diced white onions, 2 Tbsps minced pickles, 1 Tbsp ketchup, 1 Tbsp yellow mustard, and 2 Tbsps light mayo to the beef mixture
Stir in 1 cup fat free cheddar cheese, 5 cooked bacon strips, and 2.5 cups fat free mozzarella
Divide dough into 10 portions and flatten each into a rectangle
Fill each dough rectangle with meat mixture and fold to seal, creating a hot pocket shape
Wrap hot pockets in foil or store in airtight freezer bags
Freeze for up to 1 month
To reheat, wrap a frozen hot pocket in a wet paper towel and microwave for 3-4 minutes
Optional: Air fry or pan-toast for a crispy finish