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Place the lean ground beef in a pan with cooking spray on medium heat.
Add the diced onion and seasonings (garlic powder, smoked paprika, cayenne, salt, pepper).
Mix well and cook until the beef is browned.
Add the beef stock, light cream cheese, ketchup, and diced pickles.
Mix until the mixture is creamy.
Divide the dough into 8 equal balls.
Roll out each dough ball and add ⅛ of the cheeseburger beef mixture and 25g of low fat grated cheese.
Fold the sides of the dough over the filling and pinch to seal.
Place the hotpockets in a pan with cooking spray, cover with a lid, and cook for 3-4 minutes on each side until golden and crispy.
Wrap the hotpockets in foil and store in the freezer.
To reheat, unwrap from the foil, wrap in a damp paper towel, and microwave for 3-4 minutes.
Unwrap carefully from the paper towel and air-fry or toast in the pan for a couple minutes to get crispy.