Go Back
Print
Italian Keto Hot Pockets

Spicy Italian Keto Hot Pockets

Spice up your breakfast or lunch with these Italian sausage and greens stuffed hot pockets. Lunch just got easier.
Course Breakfast, Main Course
Cuisine Italian, Ketogenic, LCHF, Low Carb
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Author www.miasdailydish.com

Ingredients

  • 1/2 lb 275g spicy Italian sausage meat You can cut open 2 good sized Italian sausages, splitting them up the middle and discarding the casings.
  • 2 (70g) medium Swiss chard* leaves stem removed
  • 1 1/2 C (130g) shredded mozzarella
  • 1/2 C almond flour
  • pinch salt
  • 1/2 tsp dried rosemary
  • 1 tsp oregano
  • 1 egg lightly beaten
  • 2 oz full fat cream cheese sliced into 1" cubes

Instructions

  1. Preheat oven to 400°
  2. Saute sausage meat over med/high heat, breaking it up into small pieces
  3. Chop chard leaves roughly, about 1/2" or so pieces
  4. Once meat is cooked through add chard to sausage meat. Let chard wilt, about 5 minutes. Remove from heat and set aside to cool a bit

  5. While meat is cooling put the shredded mozzarella and cream cheese in a glass or ceramic bowl and microwave just until melted, about 40 seconds on high heat

  6. In another bowl mix herbs, almond flour and coconut flour. Add to melted cheese and mix a bit until cheese is cooled just a bit.

  7. Add beaten egg and mix quickly until thoroughly incorporated (it may be easier to mix with your hands but do be careful that it is not too hot)

  8. Divide dough into three equal pieces. Shape them into small rectangles, placing them between two sheets of lightly greased parchment paper. Roll thinly into rectangles, approximately 6" x 8"

  9. Place 1/3 of filling lengthwise onto each crust, slightly to the right side. Fold short ends over filling and then gently fold right side over filling and roll to the left, ending with the left edge under the pockets. Do this gently so as not to tear the dough
  10. Place on parchment on a baking sheet and bake for about 15 minutes until nice and golden
  11. Pick up the whole parchment and place onto a cooling rack. Use a paper towel to mop up any extra oil from the sides, this will prevent the pockets from becoming soggy
  12. Eat up, or let cool and store, well wrapped, in the refrigerator

Recipe Notes

*You could definitely use spinach in place of Swiss Chard