Cook the cheesesteak meat in a skillet over medium high heat until browned completely. Remove and set aside.
Saute the onions and peppers in a skillet over medium heat using the residual drippings from the meat.
Preheat the oven to 350 degrees.
In a microwave safe bowl, combine the mozzarella cheese and 2 oz of cream cheese. Heat for 30 seconds at a time until melted completely.
Add the cheese mixture to a mixing bowl with the rest of the ingredients for the dough. Beat on high until well combined.
Wet your hands slightly, and form the dough into 8 even sized balls.
In a bowl, mix together the cheesesteak meat, onions and peppers, 4 oz cream cheese, worcestershire sauce and salt and pepper to taste.
Flatten each of the balls of dough, and place a tablespoon or more of the mixture in the center of each piece of dough.
Fold the edges of the dough up and over the filling.
Place the filled pockets on a parchment lined baking sheet.
Bake for 20 minutes.
Net Carbs: 4
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