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- Macros For Each Hot Pocket
-
Calories:
303 -
Carbs:
25g -
Fat:
7g -
Protein:
35g
Ingredients
Ingredients for 1 Hot Pocket:
2 Slices of Bread of your choice but I do recommend a fluffier type bread like a butterbread.
4oz Oven Roasted Deli Turkey Breast
14g 2% Colby Jack Cheese
10g Roasted Red Peppers
14g Avocado
Egg Whites for Egg Wash
*Since I cut off the crusts, I only used 1.75 of the 2 slices.
*Before I get into the recipe, I was to preface that if you have a few rips in your hot pocket during the assembling process, it’s ok! It won’t ruin the hot pocket. Just next time, maybe add a bit less into the hot pocket to ensure it doesn’t rip.
Directions
1.) Take a rolling pin and roll out your slices of bread as flat as you can get them.
2.) Brush the inside edges of one your slices of bread because this will important so that it sticks with the top slice to seal your hot pocket.
3.) Now add 7g of your cheese to the middle of that slice of bread. Then add your turkey, roasted red peppers and avocado.
4.) Brush the bottom edges of your other slice of bread which will be your top slice. This will also help it seal with the bottom slice.
5.) Add the top slice and press down the edges to help seal the hot pocket. Then add brush more egg whites on the edges of the now hot pocket to help with the final crimping with your fork.
6.) Now carefully crimp the edges of your hot pocket until all sealed. Use a pizza cutter to cut of the extra edges to make the hot pocket perfect rectangle.
7.) Carefully transfer to your air fryer. Spray the top with non stick cooking spray. Air fry on 400 degrees F for 3-4 minutes or until golden. Then enjoy!